PRAWN AND FEN­NEL SPAGHETTINI

Fairlady - - EASY EATS -

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.

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