Prawn and fennel spaghetti recipe

• 400 g (14.1oz) king prawns (4 per portion)
• 500 g (17.6oz) dried pasta
• 50 ml (1.8fl oz) Pastis or Pernod or Ouzo
• 2 x 400g cans of plum tomatoes
• 1 handful parsley
• 1 pinch salt and pepper
• 1 fennel bulb chopped as finely as you can
• 2 cloves of garlic
• 1 dash extra virgin olive oil

1. Put a sauce pan on a low heat.
2. Meanwhile chop the fennel and garlic as finely as you can as the smaller you cut them the quicker they will cook.
3. Add a drizzle of olive oil to the pan followed by the chopped fennel and garlic.
4. Season with a little sea salt and pepper and cook for 5 minutes until soft.
5. Add in the liquor followed by the tinned tomatoes, stir and leave the pan to simmer for 15 minutes until the fennel is tender.
6. Cook the pasta in a large pan of salted boiling water for approximately 9-10 minutes.
7. When the pasta is cooked turn off the heat.
8. Add the peeled prawns into the sauce and cook for 3-4 minutes.
9. Using a pasta spoon or a pair of tongs lift out the pasta and place it in the sauce.
10. Stir the pasta into the sauce so it all gets a good coating.
11. Add in some chopped flat leaf parsley and serve.

king prawns, tomatoes, handful parsley, salt, fennel, garlic, extra virgin olive oil

Taken from www.lovefood.com/guide/recipes/28960/prawn-and-fennel-spaghetti-recipe (may not work)