Fennel Spaghetti

• olive oil↗1 tbsp tbsp

  extra for serving

• fennel seeds1 tsp tsp
• small garlic cloves↗2

  1 minced, 1 thinly sliced

• lemon↗1

  zest and juice

• fennel bulb↗1

  thinly sliced, leaves set aside

• spaghetti↗150g g
• flat parsley↗½ pack

  chopped

• parmesan shavings

  (or vegetarian alternative), for serving (optional)

Step-by-step instructions

1. 1

   Heat the oil in a pan over medium heat and toast the fennel seeds until they pop. Sauté the garlic for 1 minute, then add the lemon zest and half of the sliced fennel. Cook for 10‑12 minutes or until the fennel is tender.

2. 2

   Meanwhile, bring a pot of salted water to a boil and cook the pasta 1 minute less than the package instructions. Using tongs, transfer the pasta to the pan, adding a generous splash of pasta water. Raise the heat to high and toss well. Add the remaining sliced fennel, parsley and lemon juice, season generously, then divide onto two plates. Garnish with fennel leaves, extra olive oil and parmesan shavings, if desired.