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.
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.
Add prawns to the pan, cook for 5 minutes uncovered, turning prawns half way. Ensure prawns are fully cooked.
Gently stir fennel spaghetti and a tablespoon of reserved chopped fennel fronds through sauce. Serve immediately garnished with extra fennel fronds.
Add finely grated lemon zest as a garnish in STEP 4.