Spaghetti con Acciughe e Finocchio

Spaghetti with Anchovies and Fennel

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr

Appears in
4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

A Sicilian inspired pasta dish full of character and flavour. I personally love the balance between the mild sulphur note of wild fennel and the savouriness of anchovies. Combined together with zesty orange, this makes for a lively plate of spaghetti.


  • 50 g onion, chopped
  • 2 tbsp extra virgin olive oil
  • 1 bulb</


Sweat the onion in a large casserole dish with a drizzle of oil and a pinch of salt. Once golden add the finely chopped fennel and keep cooking on a low heat for about 8 minutes until the fennel becomes soft. Blend well, pass through a fine sieve and season to taste. Keep the fennel purée aside.

Drain the anchovy fillets and cut them into strips.

In a large pan fry the garlic wi