| 1/4 cup olive oil |
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Heat oil over moderately high heat. Cook sausage until it is no longer pink and begins to brown lightly, stirring constantly |
Keep warm while cooking pasta. When done, cook the pasta with the fennel for a minute or two, adding a little of the pasta water to moisten. |
| 350g Italian sausage |
Remove skin. Break into small clumbs using a table knife. |
| 120g wild fennel fronds |
rinsed well |
Boil 10 minutes. Lift them out (reserving water to cook pasta) and drain finely. |
Mince well, yielding about 2/3 cup. |
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Mix in fennel and salt to taste. |
| salt |
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