Ingredients

• 250g x Spaghetti - or your choice of pasta

• 1/2 Cup Olive oil

• 30g x Butter

• 4 x Garlic cloves - finely diced

• 4 x Anchovies in olive oil - reserve one teaspoon of the oil

• 1 x Cup Panko breadcrumbs - reserved

• 2 x Teaspoons dried fennel seeds

• 1/4 x Teaspoon crushed chilli flakes - a little more to taste

• 1 x Tablespoon lemon juice

• 1/2 x Cup flatleaf parsley - chopped

• 1/2 x Cup finely grated Gran Padano cheese - see note

Preparation

In a hot pan add olive oil, butter and fennel seeds. Stir the breadcrumbs and fennnel seeds until they are taking on a dark brown colour - stirring so they do not burn then set aside, reserving about 1/3 of the toasted breadcrumbs.

Then in the same pan with a little more oil add the garlic and gently fry down until soft and fully caramelised. Take care not to burn the garlic.

Next add the anchovies and reserved anchovy oil and stir in with the caramelised garlic. Keep stirring until the anchovies disappear, about 3 minutes.

Add salt salt if using (the anchovies will add a strong salt content) Now add the 1/3 of the reserved toasted breadcrumbs and stir again to mix well.

In a separate pot of boiling water, add the spaghetti and cook to one minute less than the directions on the packet to give the al dente texture to the pasta.

When cooked, add the pasta directly to your pan - do not drain. The pasta will have sufficient pasta flavoured water as you transfer into the pan, then mix well. Add the lemon juice and parsley when the spaghetti is in the pan.

Now for the important bit. When the pasta is served on to the plate sprinkle firstly with the remaining breadcrumbs, then the grated cheese. If the remaining breadcrumbs are added when mixing with the cooked pasta, they will soak up the moisture and much of the crunchiness with be lost.

Important: Parsley is important in this recipe

Comments: The anchovies give a magic flavour to the dish. Once in the pan they will melt down and disappear leaving their wonderful flavours. Always use anchovies in olive oil and when adding to the pan, add a teaspoon of the anchovey olive oil for an excellent flavour boost.