Reserve any fennel leaves for garnish, genly fry the slices in olive oil
Meanwhile, prepare the pasta according to the packet instructions
Drain the pasta and return to the pan
Stir in all the cooked fennel and oil, the lemon juice and zest and the smoked salmon
Warm through gently until the salmon becomes opaque and the mixture is heated through
Serve, garnished with the parmesan and the fennel fronds and seasoned with black pepper
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