AT A GLANCE
|01||Cook pasta in a large saucepan of boiling salted water until al dente (5-8 minutes). Drain, reserve 40ml water, and return pasta and reserved water to pan to keep warm.|
|02||Meanwhile, heat oil in a separate saucepan over medium heat. Add breadcrumbs and stir occasionally until starting to colour (1-2 minutes). Add garlic, fennel seeds and chilli and sauté until breadcrumbs are golden and crisp (2-3 minutes). Remove breadcrumbs with a slotted spoon and drain on absorbent paper.|
|03||Add rind and juice to saucepan, stir to combine, season to taste, then add pasta and fennel fronds. Toss to combine, then serve scattered with bottarga and breadcrumbs.|
Note We've used only the tender fennel fronds for this recipe. Reserve the bulbs for another use or thinly shave them on a mandolin, dress them with a little extra-virgin olive oil and lemon juice, season to taste and serve as a refreshing side salad. Bottarga is the salted dried roe of either mullet or tuna. It is available from select delicatessens.