Bucatini With Fennel and Anchovies

• 1 2-ounce tin flat anchovies in olive oil
• Juice and grated zest of 1 lemon
• 4 tablespoons extra-virgin olive oil
• 13 cup fresh bread crumbs
• 1 tablespoon minced flat-leaf parsley leaves
• 1 tablespoon minced tarragon leaves
• 1 fairly large fennel bulb, cored and sliced paper-thin (about 3 cups)
• 1 medium onion, sliced paper thin
• 2 large cloves garlic, minced
• Salt and ground black pepper
• 1 pound bucatini
• Grated pecorino for serving

1. Place anchovies and their oil in a small bowl, add the lemon juice and mix together to break up anchovies.
2. Set aside.
3. Heat 2 tablespoons extra-virgin olive oil in a 12- to 14-inch skillet, add bread crumbs and cook on medium, stirring, until they are toasted.
4. Fold in parsley and tarragon, remove from skillet and set aside.
5. Wipe out skillet and add remaining oil.
6. Heat on medium-low, add fennel, onion and garlic and cook until they become soft and translucent and show a hint of color.
7. Lightly season with salt and liberally with pepper.
8. Stir in anchovy mixture and set aside.
9. Meanwhile, bring a large pot of salted water to a boil for the pasta.
10. Cook bucatini until not quite al dente.
11. Remove 2 cups of the pasta water and continue cooking pasta until just done.
12. Drain and add to the skillet with the fennel mixture along with about a cup of the pasta water.
13. Scatter in the lemon zest.
14. Heat on low.
15. Use tongs to toss pasta thoroughly with the fennel mixture.
16. There should be enough liquid to moisten the pasta without making it soupy, so add more pasta water if needed.
17. Correct seasoning with salt and pepper.
18. Dont be shy with the pepper.
19. Divide the pasta among 4 to 6 warm plates, top each with some of the bread crumbs and serve with cheese on the side.

anchovies, lemon, extravirgin olive oil, bread crumbs, flatleaf, tarragon, fennel bulb, onion, garlic, salt, bucatini

Taken from cooking.nytimes.com/recipes/1015964 (may not work)