Spaghetti with Anchovies and Fennel Fronds

Method

1. Prepare the fennel fronds: remove the white fibrous parts and finely chop with a knife.
2. Cut the cherry tomatoes in halves or quarters.
3. Clean the fresh anchovies: remove the head, gut them, and gently separate the fillet from the central bone.
4. Chop the anchovy fillets with a knife (preferred to extract the oils).
5. Chop the parsley (use only the leaves, well dried).
6. Prepare the 'modicana' (toasted breadcrumbs): in a small pot, add chopped garlic, desalted anchovy fillets in oil, chili pepper to taste, and extra virgin olive oil. Sauté over very low heat until the garlic is golden and the anchovies dissolve. Add the breadcrumbs, mix well, then raise the heat to toast until golden like sand. Remove from heat and transfer to a bowl to stop cooking. Remove garlic pieces.
7. Bring salted water to a boil and cook the pasta.
8. In a pan: finely chop a garlic clove (remove the central germ), add chili pepper and oil. When it sizzles, add desalted capers and the chopped fennel fronds. Toss to slightly toast and release aromas.
9. Add the cherry tomatoes, toss, and season with salt to extract their liquids.
10. Add the fresh anchovies, mix well, and raise the heat. Cover the pan to help reach temperature. When condensation forms on the lid, lower the heat. Cook for 2-3 minutes. Taste an anchovy to adjust salt if needed.
11. Drain the pasta al dente directly into the pan. Toss well to combine everything.
12. Turn off the heat, add the chopped parsley, and mix.
13. Plate the pasta and sprinkle generously with the toasted breadcrumbs ('modicana').