1 fennel bulb, trimmed and finely chopped, fronds reserved for garnish
2 garlic cloves, finely chopped
350g/12oz conchiglie pasta
sea salt and freshly ground black pepper
1 tsp fennel seeds, finely ground
3 tbsp olive oil
50²µ/1¾´Ç³ú pecorino, finely grated
6 pork sausages