To make the confit, dice the fennel and place it in a casserole covering it with the extra virgin olive oil, the star aniseand seasoning with sea salt. Cook in the oven at 95° C for three hours.
Clean 8 anchovy fill e ts removing all the bones and put them to marinade in a colander for 30 minutes with a pinch of sea salt.
Put the oil from the fennel into a pan and warm it with the garlic and the marinated anchovies, break them up and fry them gently.
Cook the spaghetti in plenty of salted water for 4 minutes, drain and place into the frying pan with the anchovies, drizzling over the vegetable stock, a little fennel oil and the diced fennel confit.
Arrange the pasta on a serving plate, ga rnishing it with the grated croutons and a few fennel leaves.
Grate over the orange zest and garnish with the remaining anchovy fillets, previously breaded in the semolina and fried.
Recipe from the book Pasta - Agra editrice - 2005