Bottarga and fennel spaghettini | Gourmet Traveller

Ingredients

• 400 gm dried spaghettini
• 80 ml (1/3 cup) extra-virgin olive oil
• 150 gm (2 cups) coarse sourdough breadcrumbs
• 2 garlic cloves, finely chopped
• 2 tsp fennel seeds
• 1 tsp dried chilli flakes
• Finely grated rind and juice of 3 lemons, or to taste
• 4 fennel bulbs, fronds only, coarsely chopped
• To serve: bottarga, finely shaved (see note)