1 pound spaghetti

1 bunch fresh fennel, chopped fine
2 6-oz. cans anchovies in oil
1 onion, chopped
1 clove garlic, chopped
1/2 teaspoon parsley, minced
2 cups breadcrumbs
2 cans tomato paste
6 cups water
1 teaspoon fennel seed
1/2 cup olive oil
oregano and pepper

Saute onion, garlic, and anchovies in hot olive oil until brown, add tomato paste, water, anise, fennel seeds, and other seasoning; simmer about 1 1/2 hours.

While sauce is simmering, brown bread crumbs in 1/4 cup hot olive oil.

Cook spaghetti in boiling, salted water; drain, and mix with half the sauce.

Serve spaghetti on hot platter, sprinkle with browned bread crumbs and cover with remaining sauce.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Camille Corot: Souvenir de Mortefontaine, 1864.

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