Spaghetti Al Finocchio 2

Summary

Ingredients

• 400 g spahetti
• 60 g butter
• 300 g fennel
• 1 medium clove garlic (s)
• salt
• Pepper, white

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Instructions

1. Wash the fennel, cut into thin slices or rasps about 2 - 3 mm thick. A food processor or grater simplifies this procedure. Set aside the fennel greens for decoration.
2. Sauté the fennel in the butter over a moderate heat for 10-15 minutes. Add a pinch of salt (preferably sea salt). Just before the end of cooking, finely chop the garlic clove and add.
3. Meanwhile cook the spaghetti (wider formats are also suitable) according to the preparation instructions until al dente.
4. Arrange the spaghetti on the plates, pour the steamed fennel over them. Decorate with the fennel green. Season with white pepper if you like.