Cook pasta according to package directions, reserving 1 cup liquid.
Meanwhile, in a large sauté pan, combine 1 tablespoon olive oil, garlic, pine nuts and breadcrumbs. Cook the pine nuts and breadcrumbs over medium heat, stirring occasionally, until nuts and breadcrumbs are lighted toasted, about 4-5 minutes. Remove pine nuts and breadcrumbs from pan and set aside in a medium bowl.
In the same sauté pan, add the 1 teaspoon olive oil and the fennel. Cook for 7-8 minutes until soft and starting to brown, stirring occasionally. Add the white wine, reserved liquid from the pasta, saffron, capers, salt and pepper. Add pasta noodles and stir. Remove pasta from heat; add lemon juice and stir.
Serve pasta in a bowl and top with the breadcrumb/pine nut mixture just before serving. Serves 4. Best served immediately. *Make sure you add the breadcrumb mix just before serving or it may dry out the pasta.