INGREDIENTS
1/2 lb
Shrimp
1
Fennel, large bulb
1 can
Italian tomatoes
1
Yellow onion
1/4 cup
Kalamata olives, pitted
7 oz
Spaghetti
1/2 tsp
Fennel seeds
1
Kosher salt and freshly ground black pepper, Coarse
1
Large pinch Red pepper flakes
1 1/2 tbsp
Olive oil
3 tbsp
White wine, dry