400g Dried spelt spaghetti
2 Small Onions, finely chopped,
4 Cloves garlic finely sliced
30ml Olive oil
3 fresh red chillies, finely chopped
2 fennel bulbs, finely chopped
1 dried chilli crumbled
100g pine nuts (toasted)
Bunch of parsley – stalks and leaves chopped separately
Zest and juice of two lemons
Cook the spelt spaghetti according to the packet instructions until al dente.
In a heavy based frying pan cook the onion and garlic in oil until soft, add the fresh chilli and cook for 1 -2 minutes, do not colour the mixture.
Add the fennel, dried chillies and sultanas and cook for a further 3 minutes.
Add the capers and pine nuts and chopped parsley stalks.
Season with sea salt and black pepper.
Toss the pasta in the frying pan with a few spoonful’s of the reserved pasta water and combine all the ingredients thoroughly, add the fennel tops, parsley leaves and lemon juice and zest.
Serve topped with fresh earth nut and seed mix