Pasta with Fennel, Tomatoes, Olives and Shrimp

INGREDIENTS

• 1 1/2 Tbs. olive oil
• 1/2 tsp. fennel seeds
• 1 large fennel bulb, cored and thinly sliced lengthwise, fronds chopped and reserved
• 1 yellow onion, halved and thinly sliced
• Large pinch of red pepper flakes
• Coarse kosher salt and freshly ground black pepper, to taste
• 1 can (14.28 oz.) Italian tomatoes, preferably San Marzano
• 1/4 cup pitted Kalamata olives, quartered lengthwise
• 3 Tbs. dry white wine
• 1/2 lb. shrimp, peeled and deveined
• 7 to 8 oz. spaghetti, preferably multigrain