Photo: Dan Jones
Mix together the bacon, mince, chilli, fennel seeds and a pinch of salt in a bowl. Form into 16 small balls.
Fry the meatballs in batches in half the oil for 7-8 minutes until golden and cooked through, shaking the pan frequently. Meanwhile, cook the linguine according to instructions on the packet.
Drain the pasta, return to the pan and toss over a low heat with the rest of the oil, the peppers, spinach and seasoning. Mix with the meatballs and divide between two warm bowls.