Spaghetti with fennel, anchovies, currants, pine nuts & capers

• fennel bulbs↗2
• spaghetti↗400g g
• extra virgin olive oil↗50ml ml
• garlic cloves↗3

  finely sliced

• anchovy↗100g jar g

  fillets in olive oil, roughly chopped

• chilli flakes↗½tsp dried
• currants↗70g g

  soaked in boiling water for 5 mins and drained

• capers↗2 ½ tbsp

  rinsed

• flat-leaf parsley↗1 small pack

  leaves picked and finely chopped

• pine nuts↗75g g

  toasted

• lemon juice↗good squeeze of

Step-by-step instructions

1. 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.

2. 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.

3. 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.