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Spaghetti with fennel, anchovies, currants, pine nuts & capers served in a bowl

Spaghetti with fennel, anchovies, currants, pine nuts & capers

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Rating: 5 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-5

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

Nutrition: Per serving (5)
NutrientUnit
kcal579
fat23g
saturates2g
carbs73g
sugars12g
fibre7g
protein17g
salt2.1g
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Ingredients

Method

  • STEP 1

    Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.

  • STEP 2

    Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.

  • STEP 3

    Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.

Goes well with

Recipe from Good Food magazine, June 2018

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Overall rating

Rating: 5 out of 5.15 ratings
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