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Pasta with Anchovies, Currants, Fennel, and Pine Nuts

['1/2 cup extra-virgin olive oil', '8 anchovy fillets', '1 large onion, very thinly sliced', '1 large fresh fennel bulb, trimmed, halved, very thinly sliced', '1/4 teaspoon dried crushed red pepper', '2 plum tomatoes, chopped', '1/4 cup pine nuts', '1/4 cup dried currants', '3/4 pound perciatelli (thick hollow spaghetti) or linguine', '1/4 teaspoon saffron threads', '1 cup fresh breadcrumbs', 'toasted']

Heat oil in large skillet over medium heat. Add anchovies; mash with back of fork. Add onion, fennel, and red pepper. Sauté vegetables until tender, about 5 minutes. Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta, reserving 1 cup cooking liquid. Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.

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