1. In a pot of boiling salted water, cook pasta as per packet directions.
  2. Heat oil in a frying pan on medium to high heat and toast fennel seeds for 30 seconds until fragrant. Add garlic and shallots and sauté for 5 minutes.
  3. Add wine and reduce by half. Add cherry tomatoes and chilli and cook for 5 minutes. Add pipis, cover, and cook until pipis are cooked and open (approximately 3 to 4 minutes).
  4. Remove closed pipis. Season with salt, pepper, butter, and lemon zest and turn through the spaghetti for approximately 1 minute.
  5. To finish garnish with parsley.
  6. Serve and enjoy with family and friends!