Prawn and fennel spaghettini

SERVES 4 PREP AND COOK TIME 20 MINUTES

375g spaghettini pasta 2 tablespoons extra virgin olive oil 500g uncooked shelled medium king prawns 2 fresh long red chillies, chopped finely 2 baby (260g) fennel bulbs, sliced thinly, fronds reserved 2 cloves garlic, crushed 1 tablespoon finely grated lemon rind 2 tablespoons lemon juice 100g baby rocket leaves

1 Cook the pasta according to the packet directions or until tender; drain, reserving 1 cup (250ml) cooking liquid.

2 Meanwhile, heat the oil in a large, deep frying pan over high heat; cook prawns, chilli, fennel and garlic, stirring, for 2 minutes. Stir in reserved cooking liquid from pasta, rind and juice; remove from heat. Add pasta and rocket; toss to combine and then season to taste.

3 Serve pasta sprinkled with reserved fennel fronds. Not suitable to freeze or microwave.