Fusilli With Battuto di Erbe

Heat ¾ cup oil in a large Dutch oven or other heavy pot over medium until shimmering. Add garlic, hardy herbs, fennel pollen (if using), and red pepper flakes and cook, stirring often, until oil around garlic starts to sizzle slightly and garlic begins to turn golden brown, about 2 minutes (be careful when you add the garlic as the oil may spatter). Add spring greens and tender herbs and season with a couple pinches of salt. Cook, stirring often, until greens and herbs are wilted and bright green, about 2 minutes. Scrape herb mixture onto a rimmed baking sheet; spread out and let cool slightly. Reserve pot.