Even if you think of yourself as “not a fennel person” this recipe is worth a try! The creamy sauce with crunchy breadcrumbs paired with roasted fennel and lemon is delicious. It takes approximately half an hour to prepare and makes four servings.
- 2 tablespoons olive oil
- 2 fennel bulbs
- 2 tablespoons butter
- 1 garlic clove
- 2 shallots
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 lemon
- 1/4 cup panko breadcrumbs
- 400 g linguine
- 1/4 cup cream
- Pinch of ground fennel
- Salt and pepper to taste
- Preheat the oven to 375 degrees.
- Pick off the fennel fronds and then cut off the fennel stems. Cut the fennel bulb into eight wedges.
- Arrange fennel slices in a single layer in a large baking dish and then drizzle with olive oil. Sprinkle with salt and pepper. Turn fennel wedges to ensure they are completely coated with olive oil.
- Bake for 20 minutes until soft and caramelized. Set aside.
- Peel and finely chop the garlic and shallots.
- Place the butter in a frying pan. Set heat to low and slowly melt the butter. Once the butter is melted, add the garlic and shallots and cook until soft. Add in the fresh oregano, the zest from the lemon, and breadcrumbs.
- Stir the mixture well and cook until the breadcrumbs are crispy and golden.
- Season generously with salt and pepper and then tip the mixture into a small bowl.
- Place a pot of water over high heat and bring to a boil. Once boiling, add the pasta and cook until tender. Stir occasionally to keep pasta from sticking together.
- While pasta is cooking, pour cream into a frying pan and season with dried fennel, salt, and pepper. Once hot, add the caramelized fennel and set over a low heat.
- Once pasta is done, prior to draining it, take a 1/4-cup of the pasta water and add to the sauce. Reserve another 1/2 cup of water and set aside. Drain pasta.
- Add the linguine to the sauce and turn to coat. Add more pasta water if needed.
- Serve with a wedge of lemon, sauce, and some fennel fronds for garnish.
Recipe is by Claire McEwen from the blog Sprinkle and Sprouts originally posted September 17, 2016.