Lemon, ricotta, fennel and chilli oil linguine

Method

1. Bring a large pan of water to the boil and cook the pasta for 10-12 minutes until al dente (firm to the bite).
2. Meanwhile heat a glug of oil in a large frying pan. Add the fennel and season with salt and pepper. Fry over a high heat for 8-10 minutes, stirring regularly, until wilted and softened with a bit of colour.
3. Add the chilli and garlic to the fennel for a few minutes, then turn off the heat. Add lemon zest and juice to taste.
4. Once the pasta is cooked remove a cupful of the cooking water and reserve, then drain the pasta in a colander. Stir the pasta into the fennel mix, adding the ricotta, 200ml reserved cooking water and a drizzle of olive oil. Toss together so the ricotta and water emulsify into a sauce, then serve with parmesan and a drizzle of oil, if you like.