Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Pasta with fennel, lemon and anchovies

Mediterranean 10 Mins Prep · 20 Mins Cook

Place the crushed garlic clove, lemon zest, 8 tbsp olive oil, anchovy fillets and thinly sliced fennel in a large pan over a medium heat and sauté until the anchovy has dissolved and the fennel has softened.
Remove from the heat and set aside.
Toast the breadcrumbs in a separate pan with 1 tbsp olive oil until golden brown.
Bring a large pot of salted water to the boil and add the pasta. Cook for 8 minutes or until al dente.
Drain and immediately toss through the leftover oil in the pan from step 1.
Squeeze in the lemon juice and toss to emulsify.
Serve topped with the fennel fronds and the toasted breadcrumbs.