Soak the currants in enough water. Make the pasta “al dente”/al dente in plenty of salted water. Now drain, rinse when cooled, drain well, season with salt.
Clean the fennel bulb, cut out the stalk, keep the tender green leaves for garnish, cut into small cubes or fine strips, gently steam with finely diced white onion or leek strips in hot olive oil for 8-10 min until soft, turning a few times to the other side.
Season the pasta with 2-3 pinches of saffron and mix with the hot vegetables. Fold in drained currants and 1 tablespoon pine nuts.
Arrange on plates and garnish with the fennel greens.