Spiced fennel and artichoke linguine
This pasta sauce has all the hallmarks of a deeply satisfying eat – sweet and spiced roasted fennel, earthy artichokes and a rich shallot, garlic, wine and stock base. The sauce is finished with sherry vinegar for a sweet, acidic balance and topped with a crunchy pangrattato that cuts through the silky sauce – providing plenty of welcome crunch.
Ingredients
Metric
Imperial
- 2 tbsp of olive oil
- 25g of unsalted butter
- 2 shallots, finely sliced
- 2 garlic cloves, finely sliced
- 100ml of dry white wine
- 150ml of chicken stock
- 1 tbsp of sherry vinegar
- 400g of linguine
- Parmesan, finely grated, to finish
- 1/4 bunch of fresh parsley, leaves picked and finely chopped
- 1 lemon, zested and cut into wedges
- red pepper flakes, to serve
SPICE BLEND
- 1 tsp fennel seeds, lightly crushed
- 1 tsp coriander seeds, crushed
- 1/2 tsp chilli flakes
- 2 garlic cloves, finely grated
ROASTED VEG
- 2 tbsp of olive oil
- 2 fennel bulbs, trimmed and cut into wedges (reserve any fronds for garnish)
- 300g of marinated artichoke hearts, drained and cut into quarters
- 25g of unsalted butter
PANGRATTATO
- 1 tbsp of olive oil
- 50g of fresh breadcrumbs, or panko
Method
Preheat the oven to 200°C
Combine all the ingredients for the spice blend in a large bowl with a pinch of salt and black pepper. Add the olive oil, fennel wedges, artichoke hearts and toss to coat. Arrange onto a roasting tray and dot with the butter. Roast for 30 minutes, until the fennel is soft and caramelised and the edges are golden and slightly crisp, turning halfway
- 1 tsp fennel seeds, lightly crushed
- 1 tsp coriander seeds, crushed
- 1/2 tsp chilli flakes
- 2 garlic cloves, finely grated
- 2 tbsp of olive oil
- 2 fennel bulbs, trimmed and cut into wedges (reserve any fronds for garnish)
- 300g of marinated artichoke hearts, drained and cut into quarters
- 25g of unsalted butter
For the pangrattato, heat the olive oil in a small frying pan. Add the breadcrumbs and fry over a medium heat for about 5 minutes until golden and crispy, stirring frequently. Lightly season with flaky salt and set aside
- 1 tbsp of olive oil
- 50g of fresh breadcrumbs, or panko
Start the sauce about halfway through the cooking time of the vegetables. Heat the olive oil and butter in a large frying pan on a medium heat. Add the shallots and gently cook for 5 minutes until soft and translucent. Add the garlic and cook for a further minute, then pour in the white wine and simmer for 3 minutes until slightly reduced. Add the stock and simmer for a further 5 minutes, then add the sherry vinegar
- 2 tbsp of olive oil
- 25g of unsalted butter
- 2 shallots, finely sliced
- 2 garlic cloves, finely sliced
- 100ml of dry white wine
- 150ml of chicken stock
- 1 tbsp of sherry vinegar
Meanwhile, cook the linguine according to the packet instructions in a large pan of salted water
- 400g of linguine
Use tongs to transfer the cooked linguine into the sauce along with a splash of pasta water. Add the roasted vegetables (and their roasting juices) and toss everything together until coated in the sauce. Adjust the consistency of the sauce with more pasta water if needed
Remove from the heat and fold through some Parmesan, the parsley and most of the lemon zest
- Parmesan, finely grated, to finish
- 1/4 bunch of fresh parsley, leaves picked and finely chopped
- 1 lemon, zested and cut into wedges
Serve immediately with the pangrattato, fennel fronds, red pepper flakes, remaining extra lemon zest and lemon wedges
- red pepper flakes, to serve
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