PRAWN AND FENNEL SPAGHETTINI

Serves 4 Prep & cooking time: 20 minutes • 375g spaghettini pasta • 2 tbsp 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 tbsp finely grated lemon rind • 2 tbsp lemon juice • 100g fresh baby rocket leaves • salt and freshly ground black pepper

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

2. Meanwhile, heat the oil in a large, deep frying pan over high heat. Cook the prawns, chilli, sliced fennel bulbs and garlic, stirring for 2 minutes. Stir in the reserved cooking liquid, and the lemon rind and juice; remove from the heat.

3. Add the cooked pasta and rocket, and toss to combine; season to taste.

4. Serve the pasta garnished with the reserved fennel fronds. Not suitable for freezing or microwaving.