Creamy 'Nduja & Fennel Seed Spaghetti

Boil a kettle

Chop your cherry tomatoes in half, then peel and finely slice (don't chop) your garlic

Add your fennel seeds to a pestle & mortar and grind (or chop if you don't have a pestle and mortar!) to a fine powder

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the halved cherry tomatoes with a pinch of salt and cook for 2-3 min or until beginning to soften

Add your spaghetti to a pot of plenty of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 8-10 min or until cooked with a slight bite

Once done, drain the spaghetti and return to the pot, reserving a cup of the starchy pasta water

Once the tomatoes are beginning to soften, add the sliced garlic and crushed fennel seeds and cook for 1 min or until fragrant

Add your Chinese rice wine and cook for a further 30 secs

Wash your spinach, then add to the pan along with your 'Nduja (can't handle the heat? Go easy!) and 50ml [65ml] [80ml] boiled water and give everything a good mix up until fully combined and the spinach has wilted

Season with a generous pinch of salt and pepper and cook for a further 3-4 min or until a sauce has formed

Meanwhile, peel half your Italian hard cheese until you end up with a pile of cheese shavings

Grate the remaining Italian hard cheese

Chop your basil finely, including the stalks, keeping the stalks and leaves separate

Add the chopped basil stalks to the sauce with your soft cheese and stir it all together

Add the drained spaghetti with the grated Italian hard cheese and give everything a good mix up – this is your creamy 'Nduja & fennel seed spaghetti

Tip: Add a splash of the starchy pasta water if your sauce is looking a little dry