Bring 2 quarts of salted water to a boil. Add the pasta and cook for about 10 minutes or until tender but still firm to the bite.
Meanwhile in a mixing bowl steep the raisins in white wine. Drain the mussels and cut them into bite size pieces if large. Add them to the mixing bowl with the olive oil. Season to taste with salt. In a dry skillet toast the fennel seeds and add them to the mixing bowl.
When the pasta is done, drain (reserving some boiling water) and portion out. Top with ingredients in mixing bowl and toss (with some reserved cooking liquid if need be). Season to taste with salt and dried red pepper flakes.