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🍝 Sicilianian Pasta with Anchovies and Fennel

686 kcal · 30 min · 4 servings

Sicilianian Pasta with Anchovies and Fennel Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring about 5 liters of water with salt to a boil in a large pot.
  2. 2. Add the spaghetti to the boiling salted water.
  3. 3. Cook the pasta on medium heat for about 9 minutes until al dente (firm to the bite).
  4. 4. Reserve about one cup of the pasta cooking water in a mug.
  5. 5. Drain the spaghetti in a colander.
  6. 6. Wash the lemon thoroughly under hot water.
  7. 7. Grate about one teaspoon of the lemon zest.
  8. 8. Cut the lemon in half and squeeze out the juice.
  9. 9. Heat two tablespoons of olive oil in a pan over medium heat.
  10. 10. Toast the breadcrumbs in the oil, shaking the pan occasionally, for about 3 minutes until golden brown.
  11. 11. Transfer the toasted breadcrumbs to a bowl.
  12. 12. Mix the breadcrumbs with the lemon zest.
  13. 13. Season the mixture with a little salt.
  14. 14. Set the breadcrumbs aside.
  15. 15. Clean the pan.
  16. 16. Wash the fennel.
  17. 17. Set aside the green fennel fronds.
  18. 18. Remove the hard core at the bottom of the fennel bulb.
  19. 19. Finely grate the fennel bulb or cut it into thin strips.
  20. 20. Roughly chop the fennel greens.
  21. 21. Peel the garlic.
  22. 22. Finely chop the garlic.
  23. 23. Heat two tablespoons of olive oil in a clean pan over medium heat.
  24. 24. Fry the garlic for about 2 minutes until golden brown.
  25. 25. Add the fennel to the pan.
  26. 26. Cook the fennel for about 2 minutes.
  27. 27. Add the anchovies to the pan.
  28. 28. Add the lemon juice.
  29. 29. Toss the pan to mix everything.
  30. 30. Remove the pan from the heat.
  31. 31. Add the damp spaghetti to the anchovies in the pan.
  32. 32. Mix the pasta with butter.
  33. 33. Mix the pasta with the fennel greens.
  34. 34. Mix the pasta with Parmesan cheese.
  35. 35. Add some of the reserved cooking water as needed to loosen the sauce.
  36. 36. Season the pasta to taste with pepper and salt.
  37. 37. Plate the spaghetti with anchovies.
  38. 38. Sprinkle the finished pasta with the lemon breadcrumbs.
  39. 39. Serve the dish.

Nutrition per serving