Linguine with fried fennel
- Serves: 1
- Total time: 15-20 minutes
- 2 anchovy fillets, packed in olive oil
- ½ small fennel bulb, thinly sliced
- 4 oz dried linguine
- ¼ cup olive oil
- 3 tbsp. grated Parmesan cheese
- 2 tsp. plain flour
- 1 tbsp. butter
- 1 garlic clove, minced
- 2 basil leaves, torn, for garnish
- ¼tsp. salt
- ½ tsp. freshly ground pepper
This is a guest recipe, so a special thank you to Sarah @zippicurean for allowing us to post it.
This is a dish you can whip up in next to no time - it only serves one, but it's so quick and easy you could even make it on your lunch break and still have time to clean up after.
Don't be put off by the anchovies - they are often used in Italian and Spanish cooking. The anchovies won't give an overpowering fishy taste, instead they give the sauce a little more richness and salt without spoiling the more delicate flavours of the fennel and herbs.
- Bring a pan of water to the boil, generously season with salt and add the pasta. Cook until "al dente".
- Toss the fennel slices in the flour to coat.
- While the pasta is cooking, add the fennel pieces in a single layer to a pan with 1/4 cup olive oil and fry - turning as necessary, until the fennel is slightly browned and tender. Remove the fennel onto a paper towel lined plate.
- Drain the cooked pasta, and put the pasta to one side - you will need it again shortly.
- Turn the now empty pasta pan down to a medium-low heat melt the butter, add the minced garlic and anchovies and cook, stirring frequently, until the anchovies dissolve into the butter.
- Add the drained pasta and stir it through the sauce to coat it then remove from the heat.
- Plate it up and top with the fried fennel, some torn basil, and grated Parmesan cheese.