1. In a pot of boiling salted water, cook pasta as per packet directions. Then transfer to a colander to strain.
  2. Heat oil in a frying pan set over medium-high heat and toast fennel seeds for 30 seconds until fragrant. Add garlic and shallots and sauté for approximately 5 minutes. 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 3-4 minutes).
  3. Remove closed pipis. Season with salt, pepper, butter, and lemon zest and turn through the spaghetti for approximately 1 min.
  4. Garnish with parsley and enjoy with family and friends!