In a large skillet, over medium heat sauté the garlic in the olive oil until golden. Add the fennel and cook for 5 minutes. Add a cup of water and cook over low heat, covered, for about 15-20 minutes tender. Remove the lid and raise the heat. Sauté until the excess water evaporates and the fennel turns golden. Keep warm.
Bring a large pot of salted water to a boil.
In alternate preparation – which adds salty flavor and texture – add a tablespoon of olive oil and a clove of sliced garlic to another skillet over medium heat. When the garlic turns golden, add the anchovies, and heat together, stirring occasionally, until dissolved. Add the breadcrumbs and cook together for a minute or two until slightly toasted.
Add the pasta and cook until al dente (about 2 minutes less than the package directions), drain, and add to the skillet with the fennel. Cook together for a minute. If opting for the anchovies and breadcrumbs, mix in at this point.
Serve immediately. If not using the anchovy mixture, sprinkle with Parmigiano.