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1
Place anchovies and their oil in a small bowl, add the lemon juice and mix together to break up anchovies.
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2
Set aside.
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3
Heat 2 tablespoons extra-virgin olive oil in a 12- to 14-inch skillet, add bread crumbs and cook on medium, stirring, until they are toasted.
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4
Fold in parsley and tarragon, remove from skillet and set aside.
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5
Wipe out skillet and add remaining oil.
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6
Heat on medium-low, add fennel, onion and garlic and cook until they become soft and translucent and show a hint of color.
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7
Lightly season with salt and liberally with pepper.
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8
Stir in anchovy mixture and set aside.
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9
Meanwhile, bring a large pot of salted water to a boil for the pasta.
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10
Cook bucatini until not quite al dente.
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11
Remove 2 cups of the pasta water and continue cooking pasta until just done.
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12
Drain and add to the skillet with the fennel mixture along with about a cup of the pasta water.
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13
Scatter in the lemon zest.
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14
Heat on low.
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15
Use tongs to toss pasta thoroughly with the fennel mixture.
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16
There should be enough liquid to moisten the pasta without making it soupy, so add more pasta water if needed.
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17
Correct seasoning with salt and pepper.
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18
Dont be shy with the pepper.
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19
Divide the pasta among 4 to 6 warm plates, top each with some of the bread crumbs and serve with cheese on the side.
