Spaghettini with Aniseed Mussels and Fennel

Ingredients:

• 500g Spaghettini
• 2 tbsp Olive oil
• 2 cloves Garlic (minced)
• 1/2 tsp Red pepper flakes
• 1 cup Dry white wine
• 1 kg Fresh mussels (cleaned and debearded)
• 1 Fennel bulb (sliced thinly)
• 1 tsp Aniseed (crushed)
• Salt and pepper to taste
• 2 tbsp Fresh parsley (chopped)

Directions:

1. Bring a large pot of salted water to boil. Add the spaghettini and cook until al dente.
2. Meanwhile, heat olive oil in a large pan over medium heat.
3. Add garlic and red pepper flakes and cook for 1 minute or until fragrant.
4. Pour in the white wine and let it simmer for 3 minutes.
5. Add the cleaned mussels, fennel and aniseed to the pan.
6. Cover with a lid and simmer for 5-7 minutes or until the mussels open up.
7. Discard any unopened mussels.
8. Season the sauce with salt and pepper to taste.
9. Add the cooked spaghettini to the sauce and toss until well coated.
10. Serve hot, garnished with fresh parsley.

Verdict:

This Spaghettini with Aniseed Mussels and Fennel recipe is a perfect dish for seafood lovers. The aniseed and fennel add a delicious and unique flavor to the mussels, while the spaghettini is perfectly cooked and coated in a flavorful wine sauce. This dish is simple and easy to make yet incredibly tasty.

Serving Suggestions:

Pair with a crisp white wine and serve with crusty bread to soak up the delicious sauce.