Method

• 1.
  Fill a large saucepan three-quarters full of water and bring to the boil. Add pasta and cook for 3 minutes less than packet instructions. Drain, reserving 200ml of the cooking water.

• 2.
  Heat butter and oil in a large deep saucepan over medium-high heat. Add chopped anchovy, fennel and lemon zest. Cook, stirring occasionally, for 5-6 minutes or until fennel has softened and anchovy has broken down.
• 3.
  Add pasta and reserved cooking water to pan and cook, tossing, for 3-4 minutes or until pasta is coated and liquid has thickened. If pasta looks dry add a little more water. Divide pasta among plates and scatter with extra anchovy fillets, reserved fennel fronds and grated parmesan. Serve with extra lemon wedges.