A really speedy & satisfying simple supper. The fennel seeds really amplify that anisey fennel flavour throughout. This pasta dish is light, with tons of freshness.
Ingredients
Makes 2 portions
1 fennel, finely sliced
1 large shallot, finely sliced
2 cloves garlic, finely sliced
180g dried spaghetti
1 tsp chilli flakes
1 tsp fennel seeds
Zest and juice of half a lemon
1 tbsp chopped parsley
Olive oil
Salt & pepper
Recipe
1. Sweat the fennel and shallots in olive oil in a large pan until softened, stir in the garlic, chilli flakes & fennel seeds. Cook over a medium heat until very gently coloured, then stir in the parsley
2. Cook the pasta to al dente in salted water and drain, reserving a cup of the cooking water
3. Over the a high heat stir the pasta into the fennel pan with enough pasta water to form a sauce. Keep stirring and shaking the pasta around the pan, adding pasta water as needed until a light sauce clings to the pasta. Stir in the lemon and season to taste
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