A really simple and delicious pasta dish. There’s a real depth of flavour from the garlic, chilli and thyme. The fennel caramelises just gently and becomes mellow and yielding. The fennel seed in the base really amplify the anisey notes. Lovely creaminess from the salty parmesan and starchy pasta water. The whole thing is really brightened up with a good squeeze of lemon juice. This fennel linguine dish really is the ultimate midweek winner of a recipe.

iNGREDIENTS

Makes 2 portions

1 head fennel (cut into 4 wedges then sliced very finely lengthwise, roughly chop any attached green fronds)
1 tsp fennel seeds
1 cloved garlic, finely sliced
pinch chilli flakes
1 tsp thyme leaves
1 lemon
80g grated parmesan
180g dried linguine pasta
olive oil
salt and pepper

RECIPE

1. Place a wide pan over a medium heat with a little oil. Add the garlic, fennel seeds and thyme. When aromatic stir in a little grated lemon zest and the sliced fennel. Stir regularly until the fennel is soft and just gently caramelised
2. Bring a large pan of salted water to a rolling boil. Cook the linguine to al dente and drain, reserving a cup of the pasta cooking
3. Add the linguine to the fennel pan and turn off the heat. Stir in the parmesan and lemon juice. Stir vigorously until a silky sauce has formed, adding pasta water as necessary
4. Stir in any fennel fronds. Season to taste and top with extra parmesan to serve

Looking for substitutions

• Use any pasta shape you prefer – long pastas work particularly well with this recipe.
• Swap the parmesan for Grana Padano or pecorino.
• If your fennel does not have fronds attached you can leave it out.
• Swap the thyme for rosemary, or use both.

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