Angelhair Pasta with Fennel and Lemon

Episode 122 - Angelhair Pasta with Fennel and Lemon


  • 300g Angelhair Pasta
  • 80mL Extra Virgin Olive Oil
  • 2 cups Breadcrumbs (sourdough if possible)
  • 2 cloves Garlic
  • 2 teaspoon Fennel Seeds
  • 1 teaspoon Chilli Flakes
  • 3 Lemons (Grated Rind & Juice)
  • 4 Fennel Bulbs (fronds only)
  • Grated Parmesan (to serve)


  1. Cook pasta in boiling salted water until it is Al Dente’, drain and set aside.
  2. Heat oil in a saucepan over medium heat, add breadcrumbs and stir occasionally until it starts to colour.
  3. Add garlic, fennel seeds, chilli and sauté until breadcrumbs are golden brown.
  4. Remove breadcrumbs with a slotted spoon and drain on absorbent paper.
  5. Add rind and juice to saucepan, stir to combine, add pasta and fennel fronds. Season to taste and toss to combine.
  6. Serve topped with breadcrumbs and parmesan.