Mussel lemon & Fennel Fettucine

Preparation

1. Preheat the oven to 375ºF.
2. Pick off the fennel fronds and cut off and compost the fennel stems. Cut the fennel, leaving you with 8 wedges of fennel per bulb.
3. Arrange the fennel slices in a single layer in a large baking dish and then drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper. Rub in to ensure they are covered! Bake for 20 minutes until soft and caramelized.
4. While fennel is cooking, melt butter in a frying pan, melt then add the garlic and shallots, cooking over a low heat until soft. Add in the fresh oregano, the zest of the lemon and breadcrumbs. Stir the mixture well and cook until the breadcrumbs are crispy and golden.
5. Season with salt and pepper to taste and transfer to a small bowl as soon as breadcrumbs are crispy to prevent burning.
6. Salt a large pot of water, bring to boil, and cook fettucine for 1 minute less as per package instructions. Pour your cream into the same frying pan as the pangrattato mixture, add the ground fennel, juice of half the lemon, and salt and pepper to taste. Once hot, add in the caramelized fennel and set over a low heat.
7. Open a tin of Mary Manette smoked Canadian mussels and add to the sauce.
8. Reserve ¾ cup of your pasta water, and add half to your sauce.
9. Add the fettucine to the sauce and turn to coat. Add more pasta water if needed.
10. Serve with a wedge of lemon, a good sprinkling of the pangrattato and a few of the fennel fronds (or some fresh oregano).