Spaghetti with fennel, anchovies, currants, pine nuts & capers recipe | Good Food
Knock up a no-hassle family supper in under 30 minutes. This spaghetti dish with fennel, anchovies, currants, pine nuts and capers is salty, sweet and simple
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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
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