Friday, July 22, 2011

Linguine with Fried Fennel

Most of my posts are recipes for multiple people or servings, but this is a dish you can whip up in no time that just serves one. It's so quick and easy you could even make it on your lunch break and still have time to wash dishes.

Don't be put off by the anchovies. They're often used like in Italian cooking. Think of them as a type of seasoning--you won't even notice a fishy taste. They give the sauce a little richness and salt but won't overpower your fennel and herbs.

Total Time: 15-20 minutes
Makes 1 serving

1/2 small fennel bulb, thinly sliced
2 tsp flour
1/4 tsp salt
1/2 tsp freshly ground pepper
1/4 C olive oil
4 oz dried linguine
1 Tbsp butter
2 anchovy fillets, packed in olive oil
1 garlic clove, minced
1/8 C grated Parmesan cheese
2 basil leaves, torn, for garnish

Bring water for pasta to boil in a pot. Generously season with salt and add the pasta. Cook until just al dente and drain.

While the pasta is cooking, fry the fennel. Heat 1/4 cup oil in a saucepan over medium high heat. Toss the fennel slices with the flour to coat. Add the fennel pieces in a single layer to the hot oil and fry, turning with tongs, until the fennel is slightly browned and tender. Remove to a paper towel-lined plate.

In the pot in which you cooked the pasta, put back on medium-low heat and add the butter to melt. Add the minced garlic and anchovies and cook, stirring, until the anchovies dissolve into the butter. Add the drained pasta, stir to coat, and remove from the heat. Top with the fried fennel, torn basil, and grated Parmesan cheese and enjoy!

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