Prawn and fennel spaghetti recipe
A wonderfully fresh spaghetti recipe, laced with prawns, fennel and parsley.
Ingredients
- 400 g king prawns (4 per portion)
- 500 g dried pasta
- 50 ml Pastis or Pernod or Ouzo
- 2 x 400g cans of plum tomatoes
- 1 handful parsley
- 1 pinch salt and pepper
- 1 fennel bulb chopped as finely as you can
- 2 cloves of garlic
- 1 dash extra virgin olive oil
- 14.1 oz king prawns (4 per portion)
- 17.6 oz dried pasta
- 1.8 fl oz Pastis or Pernod or Ouzo
- 2 x 400g cans of plum tomatoes
- 1 handful parsley
- 1 pinch salt and pepper
- 1 fennel bulb chopped as finely as you can
- 2 cloves of garlic
- 1 dash extra virgin olive oil
- 14.1 oz king prawns (4 per portion)
- 17.6 oz dried pasta
- 0.2 cup Pastis or Pernod or Ouzo
- 2 x 400g cans of plum tomatoes
- 1 handful parsley
- 1 pinch salt and pepper
- 1 fennel bulb chopped as finely as you can
- 2 cloves of garlic
- 1 dash extra virgin olive oil
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Put a sauce pan on a low heat. Meanwhile chop the fennel and garlic as finely as you can as the smaller you cut them the quicker they will cook.
- Add a drizzle of olive oil to the pan followed by the chopped fennel and garlic. Season with a little sea salt and pepper and cook for 5 minutes until soft.
- Add in the liquor followed by the tinned tomatoes, stir and leave the pan to simmer for 15 minutes until the fennel is tender.
- Cook the pasta in a large pan of salted boiling water for approximately 9-10 minutes. When the pasta is cooked turn off the heat.
- Add the peeled prawns into the sauce and cook for 3-4 minutes.
- Using a pasta spoon or a pair of tongs lift out the pasta and place it in the sauce.
- Stir the pasta into the sauce so it all gets a good coating. Add in some chopped flat leaf parsley and serve.
Recipe taken from ‘Simply Good Food’ recipe app by Peter Sidwell
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