Fennel & Anchovy Spicy Pasta

1/2 jar Crown Prince Natural Flat Anchovies, chopped
1 tablespoon olive oil
3 cloves garlic, minced
2 red jalapeños, seeded and finely diced
1 ½ teaspoons fennel seeds, coarsely ground or chopped
2 large fennel bulbs, halved and thinly sliced
1 ½ cups low sodium chicken or vegetable stock
4 tablespoons chopped fresh flat leaf parsley
1 lemon, juiced
16 ounces linguine, cooked according to package directions
Salt and black pepper to taste

Heat a large sauté pan over medium high heat. Add anchovies, olive oil, garlic, jalapeños, and fennel seeds. Sauté 1-2 minutes or until fragrant. Add fennel bulbs and sauté until they start to brown. Add the chicken or vegetable stock. Bring to a boil then lower heat to a simmer. Simmer 20 minutes, or until fennel is soft. Add cooked pasta and remaining ingredients; mix well. Cook stirring occasionally for 5 minutes, or until thoroughly heated.

Serves 8.

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