PUNCHY PRAWN SURPRISE

JAZZ UP YOUR WEEKNIGHT PASTA DISH WITH SEAFODD AND HERBS FOR A QUICK, TASTY MEAL

ZESTY PRAWN AND FENNEL PASTA Ingredients

400g Barilla Casarecce pasta (see notes) 2 tablespoons extra virgin olive oil 4 anchovy fillets, chopped

1 long fresh red chilli, finely chopped 1 tablespoon parsley stems, finely chopped 1 tablespoon 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

1/4 cup fresh continental parsley leaves, chopped

60g pkt baby rocket leaves

Extra virgin olive oil, to drizzle Lemon wedges, to serve

Method Step 1:

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 1/4 cup of the cooking liquid. Return to pan.

Step 2:

Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the anchovy, chilli, parsley stems, capers and garlic. 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.

Step 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 Recipe notes

Barilla Casarecce are long twists of pasta that work beautifully with seafood.

Pat leftover capers dry and pan fry in olive oil for a crispy garnish.