This creamy fennel sauce brings a sweet flavour that coats your pasta beautifully, savouring the meal to the very last bite. Ingredients: 320g Barilla Al Bronzo spaghetti 60ml extra virgin olive oil 250g fennel, roughly chopped and fronds reserved 50g candied orange, roughly chopped 1 lime, zested Sea salt and freshly ground black pepper 1 sheet Nori seaweed Method: 1. Bring a pot of salted water to a boil and cook the Spaghetti according to packet instructions, until al dente. 2. Drain, reserving 150ml cooking water. 3. Heat a skillet until hot, add the olive oil and fennel and cook for 2 minutes until just browning. 4. Cover with a lid and cook gently for 10 minutes until soft. 5. Add the candied orange and 200ml water and bring to a simmer. 6. Cook for 1 minute then remove and pour into a blender. 7. Blitz to a smooth sauce. 8. Blitz the seaweed in a blender until a fine powder. 9. Return the sauce to a skillet and season with lime zest, salt and pepper. 10. Toss the spaghett...