Sicilian tuna pasta

Method

1. Bring a large pan of salted water to the boil and add the linguine. Cook for 9-10 minutes until al dente. Meanwhile, put a large frying pan over a medium heat with the oil and add the fennel seeds. Once sizzling, add the chilli and anchovies and stir for a minute until the anchovies dissolve into the oil. Add the fennel and sauté until soft (about 7 minutes).
2. Pour in the wine and add the raisins, capers, pine nuts and drained tuna. Simmer to heat through, stirring gently to keep the tuna in larger pieces if possible. By now the pasta should be ready. Drain it and add to the pan with a splash of its water, then add the lemon zest and a squeeze of juice. Season with salt and pepper, then toss to coat the pasta well. Taste and add more lemon juice if needed, then divide between bowls and top with any reserved fennel fronds.