I found the recipe in the latest issue of delicious magazine, so the recipe isn't online yet (but will be in a few weeks). I actually followed the recipe properly for this one as it was the first time I've ever cooked with fennel. The only thing I changed was the type of pasta - I used spaghetti, but the recipe said capellini (which is basically a very thin spaghetti). It was really easy to make, as well as light, zesty, fresh-tasting and a nice mix of textures with the chilli breadcrumbs (poor man's parmesan). Definitely worth a try!
