CHILLI PRAWNS WITH FENNEL INFUSED SPAGHETTI

Fennel cooked in with the spaghetti compliments chilli prawns perfectly.

prep
15 MINS
cook
15 MINS
serves
2
prep
15 MINS
cook
15 MINS
serves
2

Ingredients

  • 1 small fennel bulb
  • 150g spaghetti
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, crushed
  • 130g tube Prodivore d'Italia Italian Tomato & Chilli Paste
  • ½ cup dry white wine
  • 250g shelled raw prawns

Method

Step 1

Trim fennel, reserving the fronds. Place stalks and outer layers of fennel in a large saucepan of water and bring to the boil. Thinly slice or shave the heart of the fennel. Once water is boiling remove fennel stalks and cook spaghetti following packet directions or until just al dente. Immediately add the shaved fennel, stir and drain spaghetti with fennel.

Step 2

Meanwhile, heat oil in a non stick frypan over medium heat. Add garlic and cook for 1 minute. Stir in Prodivore d'Italia Paste and wine, bring to the boil.

Step 3

Add prawns to the pan, cook for 5 minutes uncovered, turning prawns half way. Ensure prawns are fully cooked.

Step 4

Gently stir fennel spaghetti and a tablespoon of reserved chopped fennel fronds through sauce. Serve immediately garnished with extra fennel fronds.


Tip

Add finely grated lemon zest as a garnish in STEP 4.