Recipe for Fettuccine with Tomatoes Fennel Olives and Walnuts 
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Yield:
2
Ingredients:
Amount Ingredient
400 gm tin chopped tomatoes
20 x Nicoise olives pitted and coarsely chopped
3 tbl extra virgin olive oil
1 x salt and pepper
1 med sized or 2 small fennel bulbsquartered lengthways trimmed and thinly sliced
2 x anchovy fillets finely chopped
1 tsp fennel seeds ground
3 clv garlic finely chopped
80 x z fresh fettuccine
50 gm walnut pieces toasted and chopped
2 tbl chopped flat leaf parsley
Instructions:
Instructions: Set a large pot of water on the cooker to boil.

Combine the tomatoes with the olives 2 tablespoons of the olive oil half a teaspoon of salt and a few pinches of pepper.

Heat the remaining tablespoon of olive oil in a large saute pan and add the fennel slices anchovy ground fennel seeds 1/4 teaspoon salt and a few pinches of pepper.

Fry over medium heat until tender about seven minutes then add the garlic and the tomato mix.

Reduce heat to very low and keep warm.

When the water boils add one teaspoon of salt and the pasta.

Cook until just tender drain in a colander shake off the excess water and toss into a frying pan along with the walnuts and parsley.

Season to taste with salt and pepper.

Serve with freshly grated Parmesan.

Serves 2

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