Prepare dried pasta according to instructions.

While the pasta is being prepared, wash, chop and braise the fennel and wild garlic.

While the water for pasta boils, remove the bottom of fennel. Like you would with cabbage, slice out the triangle in the bottom center of the fennel and discard. Slice the whole fennel (including the green tops) thinly (horizontally). Cut the slices into smaller pieces. No need however to dice the fennel too small.

Remove the outer skin of the fresh garlic. Chop the green tops of the fresh garlic in same way as you would green onions. Slice thinly the whole heads of garlic (horizontally). Cut the slices into smaller pieces.

Pour the olive oil into a pan over a medium-high heat. Add the fennel into the pan and let cook a few minutes until golden color.

Add the chopped fresh garlic into the pan. Continue cooking a few minutes. The aim is to caramelize the fennel and fresh garlic. If the pan becomes dry, add a little water from the cooking pasta. Continue cooking until the fennel and fresh garlic become a dark golden color. The entire cooking process should take about 10 minutes (about same time as cooking the pasta).

Add salt and pepper to the braised fennel and fresh garlic according to taste.

Before straining the pasta, use a ladle to remove some of the pasta water to add into the pan with the fennel and fresh garlic. This liquid will help create a sauce for the pasta. Add as much pasta water as you need.

Pour the fennel and fresh garlic mix on top of the strained pasta. Blend and adjust seasoning.

Grate the Parmesan cheese. Add most of it to the mixed pasta. If you choose, drizzle some hazelnut or walnut oil on top of the pasta and blend. The nut oil blends wonderfully with the braised fennel.

Put everything in a bowl and serve. Put remaining Parmesan cheese in a bowl on the table if someone wants more. I usually put the block of cheese and a grater on the table so people can add as much cheese as they like. Enjoy!