There is probably a shorter name for this dish; all I know is that it was delicious! It was inspired by a recipe in the latest Jamie Magazine. We cooked down chopped fennel, onions and garlic with anchovies, capers, currants, chilis, and pine nuts. Then we tossed the pasta in it, along with some chopped lemon zest, parsley, and thyme, and toasted breadcrumbs.
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