Fennel for the masses

This is a long overdue recipe I owe Trivial Kate, and possibly others. Forgive me and enjoy.

Penne with Fennel, Currants & Pine Nuts

1 large fennel bulb, trimmed with feathers reserved
3 sliced scallions
2 minced garlic cloves
1/2 tsp ground fennel seeds
1/3 cup currants
6 flat anchovies, rinsed, dried & chopped fine
1/2 cup extra virgin olive oil
salt & pepper to taste
1 lb penne
1/2 cup coarse fresh bread crumbs, toasted until golden
1/2 cup toasted pine nuts
lemon juice to taste

Quarter the fennel lengthwise & discard the core. Slice lengthwise very, very thin. In a large bowl, toss fennel, scallions, garlic, fennel seeds, currants, anchovies, oil, salt & pepper. Let stand 30 minutes. Cook pasta & drain. Immediately add pasta to fenel mixture & toss well. Add bread crumbs, pine nuts, lemon juice & adjust s&p as necessary. Toss again. Serve warm or at room temp.