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Make the meatballs a few hours ahead; chill.
For the pasta, bring a large pan of salted water to the boil. In a bowl, mix together the bacon, mince, chilli, fennel seeds and a pinch of salt. Form into 16 small balls.
In a large nonstick frying pan, fry the meatballs in half the oil, in batches, for 7-8 minutes until golden and cooked through, shaking the pan frequently. Meanwhile, cook the linguine to pack instructions.
Drain the pasta, return to the pan and toss over a low heat with the rest of the oil, the peppers, spinach, lemon zest (if using) and some seasoning. Mix with the meatballs and divide between two warm bowls.
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How to plate up pasta
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