Recipe: Spaghetti with Wild Fennel, Pine Nuts, Raisins and Saffron. Arab Inspired
Serves 4
Ingredients:
* 400g spaghetti or bucatini
* 1 large bunch wild fennel (or fennel fronds/dill as substitute)
* 1 onion, finely chopped
* 2 tbsp capers, rinsed and chopped
* 1 sheet nori (seaweed), crumbled (or a tsp seaweed flakes)
* 50g golden raisins
* 40g pine nuts
* 1 pinch saffron threads
* 4 tbsp olive oil
* Salt & pepper
* Breadcrumbs, toasted in olive oil (for topping)
Method:
1. Blanch fennel in salted water until tender. Reserve cooking water. Chop fennel finely.
2. Heat olive oil in a large pan, sauté onion until soft. Add capers and crumbled nori for a briny, sea-like base.
3. Stir in raisins, pine nuts, saffron, and chopped fennel. Simmer gently for a few minutes.
4. Cook pasta in the fennel water until al dente. Drain and toss into the sauce.
5. Top with toasted breadcrumbs for crunch and finish with a drizzle of olive oil.
