Tagliatelli with white anchovies, fennel, raisins and pine nuts

Recipe from: 11/3/2008 12:00:00 AM

Ingredients 12
Servings 1
Minutes 10


Serving Change
  • 1/2 cup extra virgin olive oil
  • 40g pine nuts
  • 400g fennel, trimmed, washed and sliced
  • 3 onions, peeled and finely chopped
  • 450g white anchovies
  • 40g raisins, soaked in warm water for 10 minutes and drained
  • 500g tagliatelli, cooked and drained
  • 200g grated Grana Padano Parmesan cheese
  • Salt and black pepper
  • Fresh fennel fronds, chopped, to garnish (optional)


Heat 1/4 cup olive oil in a large, heavy-based frying pan. Add the pine nuts and fry until light golden. Remove the pine nuts, leaving the oil in the pan.
Cook fennel in a large pot of boiling salted water until tender (about 10 minutes). Remove from heat and drain, reserving 1/2 cup of the fennel cooking water.
Add the rest of the olive oil to the pan containing the pine-nut toasting oil. Heat, add the onions and fry over medium heat for 10 minutes or until soft and golden.
Add the white anchovies, fennel, pine nuts, raisins, cooked tagliatelli, a little of the fennel cooking liquid and the Parmesan.
Toss until warmed through and season. If using, chop fresh fennel fronds and scatter over pasta before serving.

Read more on: fish/seafood  |  sauté


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