Tagliatelli with white anchovies, fennel, raisins and pine nuts

Heat 1/4 cup olive oil in a large, heavy-based frying pan. Add the
pine nuts and fry until light golden. Remove the pine nuts, leaving
the oil in the pan.
Cook fennel in a large pot of boiling salted
water until tender (about 10 minutes). Remove from heat and
drain, reserving 1/2 cup of the fennel cooking water.
Add the rest
of the olive oil to the pan containing the pine-nut toasting oil.
Heat, add the onions and fry over medium heat for 10 minutes or
until soft and golden.
Add the white anchovies, fennel, pine nuts,
raisins, cooked tagliatelli, a little of the fennel cooking liquid and
the Parmesan.
Toss until warmed through and season. If using,
chop fresh fennel fronds and scatter over pasta before serving.