Fennel with salami, tomato, and mussels [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 224) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Eat Your Books

    Can substitute spaghetti or trenette for bucatini.

  • rmardel on February 09, 2026

    This was quite good. I particularly liked the way the fennel, the finnochiona sausage, and the mussels complemented each other. I served with fresh, handout fettuccini because I was in the mood, and made mine a bit saucier than McFadden recommends, but it suited my taste and mood.

  • Nancarrow on November 01, 2025

    Recommended! I was a bit more generous with the mussels (500 g) and removed the shells from half of them. Used finocchiona salami as suggested. Skipped the fresh chilli and added a touch more ancho flakes instead.

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