Preheat the oven to 180 degrees celsius.

Peel the shallots and cut into quarters. Cut the top and bottom off the fennel, then cut into 1cm chunks.

Place the feta block in the middle of a baking tray. Surround with the shallots and feta. Drizzle with olive oil and pour over the wine. Add a few twists of black pepper and put in the oven for 30 minutes until the feta is starting to go golden on top.

Meanwhile, cook the linguine according to packet instructions. Drain, reserving one cup of the cooking water.

Tip the linguine and water back into the pan you cooked it in, then add the ingredients from the baking tray (including all of the juices). Throw in the basil leaves and mix well before serving. Enjoy!