Spaghetti with fennel, anchovies, currants, pine nuts & capers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-5
Skip to ingredients
- 2 fennel bulbs
- 400g spaghetti
- 50ml extra virgin olive oil
- 3 garlic clovesfinely sliced
- 100g jar anchovyfillets in olive oil, roughly chopped
- ½tsp dried chilli flakes
- 70g currantssoaked in boiling water for 5 mins and drained
- 2 ½ tbsp capersrinsed
- 1 small pack flat-leaf parsleyleaves picked and finely chopped
- 75g pine nutstoasted
- good squeeze of lemon juice
Nutrition: Per serving (5)
- kcal579
- fat23g
- saturates2g
- carbs73g
- sugars12g
- fibre7g
- protein17g
- salt2.1g
Method
step 1
Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
step 2
Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
step 3
Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.
