Spaghetti with fennel, anchovies, currants, pine nuts & capers - Good Food Middle East

Ingredients

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