Ingredients

The following ingredients have 5 Servings
  • 1/4 cup olive oil
  • 6 garlic cloves (finely chopped)
  • 1 to 1 1/2 teaspoons fennel seeds (crushed)
  • 1/4 teaspoon red pepper flakes
  • 1 pound spaghetti
  • Table salt (for cooking pasta)
  • 2 cups (12 oz) jarred whole baby artichoke hearts packed in water (rinsed, patted dry, and chopped)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (1 oz) grated Parmesan cheese (plus more for serving)
  • 1/2 cup blanched hazelnuts (toasted and chopped)

Instruction

  • In a nonstick skillet over low heat, cook 1/4 cup oil and garlic, stirring occasionally, until garlic is pale golden brown, 5 to 10 minutes. Remove from heat and stir in fennel seeds and pepper flakes.
  • In a large pot, bring 5 quarts of water to a boil. Add pasta and 1 tablespoon of salt, cook according to package directions, stirring often, until al dente. Reserve 2 cups of cooking water, then drain the pasta and return it to the pot.
  • Add artichokes, lemon juice, garlic-oil mixture, and 1 cup of reserved cooking water to pasta in the pot. Stir until pasta is well coated with oil and no water remains in the bottom of the pot. If the pasta seems dry, drizzle in additional cooking water.
  • Add Parmesan and hazelnuts and toss to combine. Season with salt and pepper to taste.
  • Serve, passing extra Parmesan separately.