Spaghetti with Anchovies and Bottarga

Method

1. Clean the fresh anchovies: remove the head, open the belly with your finger, and gently pull out the central bone. Set aside.
2. In a wok, heat a drizzle of extra virgin olive oil. Add minced garlic, chili pepper to taste, chopped capers, and the two anchovy fillets in oil. Sauté until the anchovies dissolve into the oil.
3. Chop the wild fennel and add it to the wok. Continue sautéing.
4. Bring a large pot of water to a boil. Add coarse salt (10g per liter of water) and cook the spaghetti until al dente.
5. Meanwhile, slice the cherry tomatoes in half (or quarters if large) and add them to the wok. Stir to combine.
6. Add the fresh anchovy fillets to the wok (whole or cut into pieces). Cover and cook over medium-low heat for a few minutes, adding a splash of pasta water if the sauce becomes too dry.
7. When the pasta is al dente, transfer it directly into the wok with the sauce. Toss vigorously, adding pasta water as needed to create a creamy emulsion.
8. Turn off the heat. Grate or sprinkle the bottarga into the pasta and toss well.
9. If using parsley instead of fennel, add chopped parsley at this point. Mix briefly.
10. Plate the spaghetti. Drizzle with raw extra virgin olive oil and finish with a final grating of bottarga. Serve immediately.