Spaghetti with fennel, anchovies, currants, pine nuts & capers - Good Food Middle East
Explore the unique flavors of Spaghetti with fennel, anchovies, currants, pine nuts & capers—perfect for a flavorful Middle Eastern twist.
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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
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