Spaghetti with Fennel and Anchovies, a wonderful combination

As I mentioned in my last post, I have been trying a few new recipes.  I made this pasta dish last week and really thought it had some incredible flavors.  I served it as a main dish but going forth, I would serve it as a side dish.  This pasta would be perfect paired with some grilled lamb chops!

Spaghetti with Fennel and Anchovies

    2 large fennel bulbs
1/2 cup extra-virgin olive oil
  12 oil-packed anchovy fillets
    6 garlic cloves, thinly sliced 
1/2 teaspoon crushed red pepper flakes
1/2 cup fresh mint, chopped and a bit more for garnish
    1 tablespoon orange zest, using a microplane grater
    1 tablespoon lemon zest, using a microplane grater

   1 lb. spaghetti   
 1/2 cup finely grated Parmesan 

Trim and cut off fronds of the fennel bulbs.  Cut the bulbs into quarters and remove the core.  Cut the quarters into 1/2" slices.  Heat oil in a large dutch oven (I use my Le Creuset) until shimmering.  Add the fennel slices to the pot, season with salt and pepper and stir to coat with oil.  Cook until the fennel starts to caramelize,  turning a golden brown.  Turn fennel slices over.  Approximately 6 minutes per side.

Reduce heat to low and add the anchovies, garlic slices, red pepper flakes and mint.  Stirring often, cook for an additional 2 minutes or until the anchovies have disintegrated and the garlic is slightly golden.  Remove pot from heat and add the orange and lemon zest.  Cover pot to keep warm and let sit until the pasta is ready.

Return the pot to the stove and heat over medium-low heat.  Add the cooked spaghetti along with 1/2 cup of the pasta cooking water.  Add the Parmesan and cook, tossing vigorously, adding more pasta cooking water if needed, until the sauce is emulsified and the spaghetti is nicely coated, about 2 minutes.  

Plate the spaghetti and garnish with a few pieces of torn mint.

Bon Appetit!