Spaghetti with wild Fennel
Prep time
Cook time
Total time
Erika Elia:
Recipe type: First Course
Cuisine: Italian
Serves: 5
  • ½ pound (200 gr) Wild Fennel fronds. Use only tender stems, leaves and slim
  • ¼ cup (60 ml) Extra virgin olive oil
  • To taste salt
  • 1 pound (450gr) Spaghetti
  • ½ fresh hot chili pepper (or 1 pinch of hot pepper flakes)
  • 1 garlic clove
  1. Bring a large pot of water to boil and add 1 handful of coarsed salt
  2. Wash the fronds well in cold water
  3. Take a Santoku knife* or a mezzaluna* (see detail above) and start chopping the fronds over a cutting board. The smaller the better.
  4. Chop hot pepper as well
  5. Pour the oil in a wok (or a pan) and heat on the stove
  6. Put in the garlic clove (skewered in a toothpick) and hot pepper
  7. Add the chopped wild fennel and let it frying 2 minutes
  8. Pour the spaghetti in boiling water and let them cook al dente
  9. Heat on the stove and set the wok over it
  10. Add salt to taste
  11. Remove the garlic clove
  12. Drain the Spaghetti and pour them in the wok over the stove
  13. Sautè the Spaghetti adding a ladle of the cooking water
  14. Bring to the table and eat IMMEDIATELY
  15. Buon Appetito!
Recipe by Cooking Classes and Private Chef In Tuscany at