Long pasta with fennel and prawn sauce

Long pasta with fennel and prawn sauce

Linguine con salsa di finocchio e gamberi

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
400g dried linguine pasta
salt and pepper, to taste
extra virgin olive oil, to finish

Sauce

Quantity Ingredient
1kg young fennel bulbs
60ml olive oil
2 shallots, peeled and finely sliced
2 tablespoons fresh dill tops, chopped
250g small raw peeled prawns

Method

  1. Wash and chop the fennel bulbs into smaller pieces. Heat the oil in a large saucepan and fry the shallots for 2–3 minutes. Add the fennel and enough water to almost cover. Fry/braise until the water has evaporated, about 8–10 minutes. Add the dill, some salt and plenty of pepper. Add the raw peeled prawns and cook for 5 minutes. The sauce is then ready.
  2. Cook the pasta in plenty of boiling salted water for 7–8 minutes or until al dente. Drain well, toss with the sauce and serve hot, with a little stream of olive oil over the top of each bowl.

Alternatives

  • Linguine is the ideal pasta for a seafood sauce, and fennel is an ideal accompaniment for seafood, so it is hard to suggest an alternative to this recipe (which I am very happy with). If you do not have any linguine at home you could use capelli d’angelo, spaghetti or even tagliolini in its place.
Tags:
Antonio
Carluccio
pasta
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