BUCATINI WITH ANCHOVIES AND FENNEL
Steps:
- Whiz bread slices in a food processor to form bread crumbs. Heat oil in a frypan and add breadcrumbs, sea salt and pepper. Toss around over a medium heat for a few minutes until golden and crunchy. Put a large pot of salted water on to boil and cook spaghetti according to packet instructions until just al dente. Drain, reserving 1/4 cup of the cooking water. (Al dente as you know means 'firm to the bite' and believe me, proper Italian pasta really is a little firm, certainly not squishy...so if you don't normally, maybe try it a little firmer than you are used to. Not solid clearly, but definitely with a little nugget of resistance in the core of the spaghetti.) Heat oil in a large pot and add garlic, anchovies and fennel seeds. Cook for a couple of minutes until the garlic is fragrant but not browned and the anchovies are starting to break up. Add the pasta to the pot with a good grinding of black pepper, the reserved pasta water, half of the Parmesan, and half of the parsley or fennel tips. Serve with a good grinding of black pepper, the rest of the parsley or fennel tips and a sprinkling of breadcrumbs with Parmesan passed separately around the table. Serves 4-6 (6 for lunch, 4 for dinner with a nice big salad on the side).
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D, Bright
[email protected]This dish was okay, but I've definitely had better. I don't think I'll be making it again.
Dh Sj
[email protected]This recipe was a bit bland for my taste. I think I'll add some more spices next time.
Prince hub Ali golo
[email protected]I found the fennel to be a bit overpowering. I think I'll use less of it next time.
stephen owen
[email protected]This dish was a little too salty for my taste. I think I'll use less anchovies next time.
Jack Cooper
[email protected]My whole family loved this recipe. Even my picky kids ate it up!
Jacob “Jake” Jepsen
[email protected]I added some chopped Kalamata olives to this dish and it was delicious! The olives added a nice briny flavor.
Austine Smith
[email protected]I made this recipe exactly as written and it turned out perfectly. I highly recommend it!
Shafiq Anjum
[email protected]The fennel in this dish really shines through. It adds a wonderful anise flavor that complements the anchovies and chili flakes.
Sesethu Mgijima
[email protected]I love the simplicity of this recipe. It's a great weeknight meal that's both delicious and healthy.
Yayayaya Yayaya
[email protected]This recipe was easy to follow and the results were amazing. The pasta was perfectly cooked and the sauce was flavorful.
Nish Nishadh
[email protected]I'm not a huge fan of anchovies, but I decided to try this recipe anyway. I'm so glad I did! The anchovies added a delicious salty flavor to the dish.
Willow Blackwell
[email protected]I made this dish for my family last night and it was a hit! They all loved the unique flavor combination.
Eliakim Whyte
[email protected]This was a fantastic recipe! The flavors of the anchovies, fennel, and chili flakes came together perfectly. I will definitely be making this again.