1. Put a pot of salted water on to boil for the pasta
2. In a small skillet, heat a dash of olive oil over medium heat. Add the breadcrumbs, season lightly with salt and pepper, stir constantly until the crumbs are lightly toasted and crisp, 2 to 3 minutes. Set aside
3. In a large skillet, heat 2T olive oil over medium heat, add the onions and fennel. Season with salt and pepper and sauté until soft and slightly caramelized, 5 to 7 minutes.
4. Add the red pepper flakes and garlic. Sauté for a minute and then deglaze with white wine, scraping up any browned bits from bottom of pan until wine is almost evaporated.