Spaghetti Royal with anchovies and fennel confit, with a twist of orange

Ingredients

• 240 g Royal Spaghetti

• 2 fennel bulbs

• 1/2 L of extra virgin Olive oil

• 16 anchovy fillets

• 1 Orange

• 1 star anise

• 1 clove of garlic

• 1 L of oil for frying

• vegetable stock, salt, sea salt, fennel leaves and croutons to taste