Step 1

Cut each fennel bulb into 8 wedges. Add the fennel to a large pan of salted, simmering water and boil for 2 minutes.

Drain and return the fennel to the pan, adding half the olive oil, the chopped garlic, fennel seeds and a good pinch of salt. Stir well and put the lid on.

Turn the heat to very low and cook for 10-20 minutes, stirring and scraping from time to time; the fennel should become completely tender. Stir in the olives

Step 2

Meanwhile, make the pangrattato topping. Heat the rest of the olive oil in a heavy-based pan over a medium heat. Add the whole garlic clove and the breadcrumbs and stir well. Cook, stirring constantly, until the crumbs turn golden and crisp. Using a slotted spoon, remove the breadcrumbs to a plate lined with kitchen paper and discard the garlic clove.

Step 3

Add the fennel fronds to the garlicky fennel and check the seasoning, adding salt and chilli flakes (if using) to taste.

Step 4

Bring a large pan of salted water to the boil and cook the orecchiette until just retaining a little bite. Drain, reserving a cup of the pasta water. Stir the pasta into the fennel, adding just enough pasta water to get the right consistency. Serve topped with the pangrattato.