How to Make Yummy Fennel spaghetti

Fennel spaghetti. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like. Take this simple fennel pasta, for example.

Apart from charred fennel, it gets its flavour from sweet Greek tomatoes, capers, olives and a handful spices. It's finished with some fresh parsley and toasted pine nuts for an extra crunch. Toss pasta; transfer to serving bowl. You can have Fennel spaghetti using 8 ingredients and 12 steps. Here is how you cook it.

Ingredients of Fennel spaghetti

1. Prepare 1 of fennel.
2. Prepare 1/2 of lemon.
3. It's 50 grams of smoked salmon.
4. You need 1/2 small of onion.
5. Prepare 120 grams of spaghetti.
6. Prepare 1 dash of curcuma.
7. Prepare 2 tbsp of almond flakes.
8. Prepare 10 ml of honey.

While the pasta cooks, you can braise the fennel and garlic. Health Benefits of Fennel and Fresh Garlic. Once solely the reserve of pro chefs and Dalston foodie hipsters (or "fipsters"™), now this delicately flavoured little plant is for everyone to experiment with. We whipped up this fennel and tomato spaghetti in no time and it was a roaring success.

Fennel spaghetti step by step

1. Roast almonds and caramelize with honey.
2. Thinly slice the fennel and boil for some minutes..
3. Dice the onion.
4. Heat olive oil in pan and add onions.
5. Add curcuma and lemon juice.
6. Throw in the fennel.
7. Add some pepper and salt or soy sauce after your taste..
8. (optional) add some honey if too sour.
9. Boil spaghetti with salt (you can use the same water).
10. Dice smoked salmon.
11. Throw veggies, salmon and spaghetti together and toss it around..
12. Put on your plate and garnish with the almonds.

Fresh and full of flavour, the best bit is the squished tommies. They really make the sauce pop. Trim the fennel, pick and reserve any leafy tops, then halve the bulb and finely slice it. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Add the lemon juice, season with salt and pepper, and serve immediately.