Instructions: Cook pasta in plenty of salted water. Melt butter in frying pan and add the fennel. Cook gently until soft. Add chicken stock and cream and simmer for a few minutes.

Drain pasta and toss in the fennel sauce. Put into individual pasta bowls and top with parmesan cheese and a few bits from the fennel tops.

For a really distinctive fennel flavour you could add a few drops of Pernod to the simmering sauce.

Try

Using fish stock and topping pasta with a couple of strips of smoked salmon - omit the parmesan

With poached chicken breasts

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