This pasta dish can be as simple or intricate as you prefer. At its core, it celebrates the essence of spaghetti, with fennel pollen as the star ingredient that adds a unique, aromatic flair.
Bring 3 quarts of water and 1/4 cup kosher salt to a boil in a large pot. Add spaghetti and cook until al dente, stirring occasionally.
Meanwhile, melt butter in a wide skillet over medium-low heat. Add garlic and cook for one minute.
Once the spaghetti is cooked, drain and add it to the skillet with olive oil, lemon zest, mint, and fennel pollen. Stir to coat the pasta and infuse it with the flavors. Season with salt and a splash of lemon juice, if desired. Serve immediately.
Ingredients
Directions
Bring 3 quarts of water and 1/4 cup kosher salt to a boil in a large pot. Add spaghetti and cook until al dente, stirring occasionally.
Meanwhile, melt butter in a wide skillet over medium-low heat. Add garlic and cook for one minute.
Once the spaghetti is cooked, drain and add it to the skillet with olive oil, lemon zest, mint, and fennel pollen. Stir to coat the pasta and infuse it with the flavors. Season with salt and a splash of lemon juice, if desired. Serve immediately.