Spicy Prawn and Fennel Spaghetti

Nutrition per serve

Ingredients

• 1pcs baby fennel bulb
• 1bunch parsley
• 2clov garlic
• 1pcs lemon
• 250g spaghetti
• 5g Tuscan seasoning
• 2g chilli flakes
• 250g cherry tomatoes
• 200g peeled prawns
• 23ml extra virgin olive oil
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Trim the base of the fennel, halve lengthwise and thinly slice using a sharp knife or mandoline. Finely chop the parsley leaves, discarding stems. Finely chop the garlic, then using the flat side of the knife, mash to a paste (see cooking tip). Finely grate the zest of half the lemon*, then juice the half.
2. Step 2 — Make parsley oil
   Combine the parsley, one-quarter of the garlic, 2 tsp lemon juice and 1½ tbs extra virgin olive oil in a bowl and season with salt and pepper.
3. Step 3 — Cook spaghetti
   Add three-quarters of the spaghetti* to the pan of boiling water. Cook, stirring occasionally, for 12 mins or until al dente. Reserve 180ml (¾ cup) cooking water, then drain the spaghetti.
4. Step 4 — Cook fennel
   Meanwhile, heat 1 tbs olive oil in a large frypan over medium-high heat. Cook the fennel, stirring occasionally, for 5 mins or until softened. Add the Tuscan seasoning, remaining garlic and ½ tsp chilli flakes* (you can omit the chilli if you prefer) and cook, stirring, for 1-2 mins until fragrant.
5. Step 5 — Cook tomatoes and prawns
   Add the tomatoes to the fennel and cook, stirring, for 1 min or until slightly blistered. Add the prawns, lemon zest and 125ml (½ cup) of the reserved cooking water. Cook, covered, for 2-3 mins until the prawns are just cooked through and the sauce is reduced.
6. Step 6 — Get ready to serve
   Stir 2 tsp lemon juice into the prawn mixture. Add the spaghetti, then gradually add the remaining cooking water, stirring constantly, until the sauce coats the spaghetti and looks slightly glossy. Taste, then season with salt and pepper. Divide the spaghetti among bowls. Drizzle with the parsley oil to serve.

Allergens

Gluten, Wheat, Sulphites, Crustacean