Pasta with fennel and prawns

Pasta with fennel and prawns

Tagliatelle con finocchio e gamberoni

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
50g butter
4 tablespoons olive oil
2 garlic cloves, finely chopped
2 fennel bulbs, trimmed and finely sliced
200ml water
50ml white wine
1/2 lemon, juiced
2 sprigs dill, plus 2 tbsp chopped dill or fennel fronds to garnish
400g fresh prawns
380g tagliatelle
salt
pepper
extra virgin olive oil

Method

  1. Heat the butter and olive oil in a pan, add the garlic and cook for a minute until soft. Add the fennel and water, stir and cover with a lid. Cook for 15 minutes, until the fennel is soft and translucent.
  2. Remove the lid, add the wine, lemon juice, dill sprigs and prawns. Cook over a gentle heat until the prawns are cooked through and the liquid has reduced by half.
  3. Meanwhile, add the tagliatelle to a pan of boiling salted water. Cook until al dente. Drain and add to the pan with the prawns, stirring to combine. Season to taste.
  4. Divide between the plates, adding a few drops of extra virgin olive oil and the chopped dill. Serve immediately.

Variation

  • “The Italians traditionally only use cheese with seafood when baking or grilling it – with lobster or crab, say, cooked under the grill. Otherwise they believe the cheese spoils the fresh flavour of the sea, and does not complement it at all.”
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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