Pasta with fennel

• 500g spaghetti
• 1 small jar anchovies in oil
• 5 garlic cloves, crushed
• 1/2 cup breadcrumbs
• 4 tbsp parmesan
• Salt and pepper

1. Wash the fennel several times under running water.
2. Bring a pot of salted water to the boil. Add the fennel and cook for approximately 15 minutes or until tender. Drain.
3. Finely chop the fennel and set aside.
4. In a frying pan, gently roast the breadcrumbs until golden brown. Remove from heat and set aside for later.
5. Add the anchovies and oil to the pan, then the crushed garlic and fry for 2–3 minutes. Season with pepper.
6. In the meantime, cook the spaghetti in a large saucepan of boiling water. Drain, reserving 1 cup of liquid.
7. Add the fennel to the frying pan and cook for 5 minutes, adding some of the reserved water.
8. Add the spaghetti, breadcrumbs and parmesan and toss well. If it seems a little dry add some more of the reserved water.