Prawn and fen­nel spaghet­tini

Australian Women’s Weekly NZ - - CONTENTS -

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.

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