Ingredients:
1 lb. spaghetti or pasta of your choice
2 T olive oil
1 clove garlic, minced
1 bulb fennel, sliced thin on a mandoline
2-3 anchovies in oil
½ c breadcrumbs
¼ cup pistachios, chopped into small pieces
zest of ½ a lemon
Put a pot of water on to boil. Heat a large skillet over medium heat and add the olive oil. Once the oil is heated, add the fennel and sauté for 7-10 minutes, until softened and slightly caramelized. Add the garlic and stir for 1-2 minutes, until the garlic is fragrant but not browned. Remove fennel and garlic from pan and set aside.
To that same pan, add 2-3 anchovy filets with a little bit of their oil. Saute until they break down, almost melting. Add the breadcrumbs and pistachios, stirring until nice and golden. Remove from heat and set aside.
Cook the spaghetti until al dente and reserve some of the cooking liquid before draining pasta.
Now, add the fennel & garlic back to the skillet with the spaghetti and a little of the cooking liquid/pasta water. Stir together until heated through. Top with breadcrumb mixture and a little lemon zest. Check for seasoning and add salt and pepper to taste. A little grated parmesan cheese doesn’t hurt, either!