| | === FOR THE SALAD === |
| 1 | | Fennel bulb; trimmed |
| 1/4 | c | Thinly-sliced red onion |
| 1 | ts | Champagne vinegar |
| 1 | tb | Olive oil |
| | Cracked black pepper |
| | Salt; to taste |
| 4 | | Belgium endive leaves; thinly sliced |
| 1 | tb | Chopped fresh flat-leaf parsley |
| | === FOR THE PASTA === |
| 1 1/2 | c | Pitted cured black olives |
| 1 | ts | Minced garlic |
| 1/2 | c | Olive oil |
| 2 | tb | Chopped fresh basil |
| 2 | tb | Chopped fresh flat-leaf parsley |
| 2 | tb | Chopped fresh marjoram |
| 2 | tb | Chopped fresh thyme |
| 1/2 | ts | Crushed red pepper flakes |
| | Salt; to taste |
| | Freshly-ground black pepper; to taste |
| 1 | lb | Cooked fucilli; cooked very al dente |
| | ; and cooled |
| 1/4 | c | Freshly-grated Parmesan cheese |
