Spaghetti a Muzzo (Pantry Pasta with Anchovies and Fennel)

Method

1. Crush the garlic clove, remove the skin and the inner germ, then finely chop it.
2. Finely grind the fennel seeds (or chop wild fennel) until very fine.
3. In a cold pan, add the chopped garlic, ground fennel seeds, a chili pepper (fresh or dried), a drizzle of the anchovy oil, and a generous amount of extra virgin olive oil. Add a small tuft of chopped parsley.
4. Place the pan over very low heat and gently sauté the aromatics until fragrant, without browning.
5. Add the anchovy fillets and stir until they dissolve completely into the oil.
6. Increase the heat to high and pour in the dry white wine. Let it reduce by about half until it forms a creamy sauce.
7. Add a tablespoon of double-concentrated tomato paste (or two cherry tomatoes, crushed) and stir well. Cook for a minute.
8. Meanwhile, cook the spaghetti in boiling salted water until al dente. Reserve some pasta water.
9. Using tongs, transfer the pasta directly into the pan. Toss over high heat, adding a splash of pasta water if needed to loosen the sauce.
10. Turn off the heat. Add a final handful of chopped parsley and toss vigorously.
11. Serve immediately. Optionally, grate a little bottarga over the top for extra flavour.