Fennel is, in my opinion, a highly underrated vegetable. This recipe combines it with orange zest and smoked salmon for a real flavour explosion. Use panko breadcrumbs, if you can find them - they are larger and crisper.
Prepare the breadcrumbs by frying them in a non-stick frypan with about a tablespoon of olive oil until golden. Zest the orange and roughly chop the salmon. Remove the fennel fronds and set some aside for garnish, and chop the 1/2 fennel bulb into small (5mm) dice.
Cook the spaghetti in salted boiling water. Once the pasta goes in, heat up 1 tablespoon of olive oil in the frypan and add the fennel seeds. Once they are fragrant, add the fennel and cook until soft, about 5 minutes.
When the pasta is just about done, turn the frypan to low and add the smoked salmon.
Strain the pasta, reserving some of the water. Toss the pasta with the contents of the frypan and a little pasta water to moisten it. Garnish with the bread crumbs, orange zest and chopped fennel fronds.
You can use other fish than smoked salmon, even tinned sardines.