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

One of the best no-hassle suppers I know. Salty, sweet and simple.

SERVES 4-5 PREP 10 mins COOK 15 mins EASY

2 fennel bulbs

400g spaghetti

50ml extra virgin olive oil

3 garlic cloves, finely sliced

100g jar anchovy fillets 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 lemon juice 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.

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.

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.

GOOD TO KNOW fibre • 1 of 5-a-day

PER SERVING (5) 579 kcals • fat 23g • saturates 2g • carbs 73g • sugars 12g • fibre 7g • protein 17g • salt 2.1g