- 400 gm dried spaghettini
- 80 ml (1/3 cup) extra-virgin olive oil
- 150 gm (2 cups) coarse sourdough breadcrumbs
- 2 garlic cloves, finely chopped
- 2 tsp fennel seeds
- 1 tsp dried chilli flakes
- Finely grated rind and juice of 3 lemons, or to taste
- 4 fennel bulbs, fronds only, coarsely chopped
- To serve: bottarga, finely shaved (see note)
- 1Cook pasta in a large saucepan of boiling salted water until al dente (5-8 minutes). Drain, reserve 40ml water, and return pasta and reserved water to pan to keep warm.
- 2Meanwhile, heat oil in a separate saucepan over medium heat. Add breadcrumbs and stir occasionally until starting to colour (1-2 minutes). Add garlic, fennel seeds and chilli and sauté until breadcrumbs are golden and crisp (2-3 minutes). Remove breadcrumbs with a slotted spoon and drain on absorbent paper.
- 3Add rind and juice to saucepan, stir to combine, season to taste, then add pasta and fennel fronds. Toss to combine, then serve scattered with bottarga and breadcrumbs.
Note We've used only the tender fennel fronds for this recipe. Reserve the bulbs for another use or thinly shave them on a mandolin, dress them with a little extra-virgin olive oil and lemon juice, season to taste and serve as a refreshing side salad. Bottarga is the salted dried roe of either mullet or tuna. It is available from select delicatessens. Drink suggestion by Max Allen