For two people
300g fresh anchioves
10 cherry tomatoes
Pine nuts ( 1 big spoon )
extra virgin olive oil
wild fennel ( you can use the fresh wild fennel…I used the pesto wild fennel…it is more aromatic and less work )
breadcrumbs ( my bread crumbs is made with 4 slices of
loaf smoothie,toasted in a pan and when is cold I add 1 teaspoon of pecorino, time and zest of orange. ( You can keep in a closed pot in fridge )
Put in a pan oil and garlic, add the fresh anchioves cleaned and boned,
add a bit of white wine, the tomatoes the pine nuts and salt .
Boil the spaghetti in a salt water, when they are cooked ( al dente) put in a pan with the fish, mix well and add one and half spoon of wild fennel. Serve over the spaghetti with a bit of breadcrumbs .