ZESTY PRAWN & FENNEL PASTA

SERVE UP GENEROUS PLATES OF SAUCY PASTA WITH PLENTY OF NAPKINS, PLUS CRUSTY BREAD TO MOP UP ALL THE GOODNESS

SERVES 4 PREPARATION TIME 5 minutes

COOKING TIME 15 minutes

400g casarecce pasta 2 tbsp extra virgin olive oil 4 anchovy fillets, chopped 1 long fresh red chilli, finely chopped 1 tbsp parsley stems, finely chopped 1 tbsp baby capers, drained 2 garlic cloves, crushed 2 baby fennel bulbs, thinly sliced, fronds reserved 400g peeled green prawns, tails intact 1 lemon, zested, juiced ¼ cup fresh continental parsley leaves, chopped 60g pkt baby rocket leaves Extra virgin olive oil, to drizzle Lemon wedges, to serve

1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, reserving ¼ cup of the cooking liquid. Return to pan. 2. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the anchovy, chilli, parsley stems, capers and garlic and cook, stirring constantly, for 1 minute or until aromatic. Add the baby fennel. Cook, stirring, for 2 minutes or until fennel is just soft. Add the prawns. Cook, stirring occasionally, for 4 minutes or until prawns change colour. Season. 3. Add the reserved cooking liquid, prawn mixture, lemon juice, parsley and rocket to the pasta. Toss to combine. Sprinkle with the lemon zest and reserved fennel fronds. Drizzle with oil. Serve with lemon wedges.