3 cloves garlic
2 ounces olives
1 Fennel Bulb with fronds
1 bunch Parsley
2 tbsp butter
1/4 cup breadcrumbs
1/2 cup part-skim ricotta
10 ounces Fresh Linguine Pasta
Prepare the ingredients. Preheat the oven to 450°. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Smash the olives and discard the pits,finely chop the olives. Pick a few fennel fronds of the stalks and mince. Cut off and discard the fennel stalks. Halve the bulb of the fennel lengthwise,then remove and discard the core.slice the bulb into 1/4-inch pieces. Roughly chop the parsley. Using a peeler, remove the rind of the lemon;mince the rind to get 2 tsp of zest. Quarter the lemon and remove the seeds. Peel and mince the shallot to get 2 tbsp of minced shallot.
Roast the fennel and make the lemon ricotta:
Place the fennel on a sheet pan. Toss with olive oil and season with salt and pepper. Place the oven and roast 18 to 20 minutes,or until tender and slightly caramelized,stirring halfway through. While the fennel roasts, in a small bowl, combine the ricotta cheese and the juice of 3 lemon wedges;season with salt and pepper to taste.
While the fennel roasts, in a large pan ,melt the butter on medium heat. Add the garlic,shallot and half the parsley (save the rest for the garnish). Cook,stirring frequently,1 to 2 minutes, or until fragrant and softened. Add the breadcrumbs and cook 2 to 4 minutes, or until toasted and browned,stirring frequently. Season with salt and pepper to taste. Spread the mixture onto a paper towel-lined plate to drain. Wipe out the pan.
In the same pan used to toast the breadcrumbs, combine 1/2 cup of water,the lemon zest. the juice of the remaining lemon wedge and 2 tbsp of olive oil. Season with salt and pepper and bring the mixture to a boil on high heat. Remove from heat and set aside the pan.
Cook the pasta
Add the fresh linguine to the large of boiling water and cook 2 to 3 minutes, or until tender. Drain the pasta,reserving 1/2 cup of pasta water. Transfer the drained linguine to the sauce along with the roasted fennel,minced fronds and the reserved water.Cook, stirring occasionally, on medium-high 2 to 3 minutes, or until the pasta is thoroughly coated and heated through . Season with salt and pepper to taste.
Spread a thin layer of lemon ricotta onto the bottom of 2 plates and top each with half of the pasta. Garnish with the olives, breadcrumb mixture, remaining parsley and remaining lemon ricotta.