Spaghetti with fennel anchovies currants pine nuts capers
Ingredients
- 2 fennel bulbs
- 400g spaghetti
- 50ml extra virgin olive oil
- 3 garlic cloves, finely sliced
- 100g jar anchovy fillets in olive oil, roughly chopped
- ½tsp dried chilli flakes
- 70g currants, soaked in boiling water for 5 mins and drained
- 2 ½ tbsp capers, rinsed
- 1 small pack flat-leaf parsley, leaves picked and finely chopped
- 75g pine nuts, toasted
- good squeeze of lemon juice
Instructions
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