Tagliatelle con Finocchio e Gamberoni

Name: Tagliatelle con Finocchio e Gamberoni (Pasta with Fennel and Prawns)
Cuisine: Italian
Ingredients: 4 tbsp olive oil; 50 g butter; 50 ml white wine; 200 ml water; 2 fennel bulbs, trimmed and finely sliced; 2 garlic cloves, finely chopped; 2 sprigs dill, plus 2 tbsp chopped dill or fennel fronds to garnish; 2 sprigs dill, plus 2 tbsp chopped dill or fennel fronds to garnish; 2 sprigs dill, plus 2 tbsp chopped dill or fennel fronds to garnish; juice of ½ lemon; salt and pepper; salt and pepper; 380 g tagliatelle; 400 g fresh prawns; extra virgin olive oil

Pasta with Fennel and Prawns

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“The Italians traditionally only use cheese with seafood when baking or grilling it-with lobster or crab, say, cooked under the grill. Otherwise they believe the cheese spoils the fresh flavour of the sea, and does not complement it at all.”

Ingredients

50 g butter
4 tbsp olive oil
2 garlic cloves

Europe
Italy
Fish course
Pescatarian
Mediterranean
Pasta

Method

Heat the butter and olive oil in a pan, add the garlic and cook for a minute until soft. Add the fennel and water, stir and cover with a lid. Cook for 15 minutes, until the fennel is soft and translucent.

Remove the lid, add the wine, lemon juice, dill sprigs and prawns. Cook over a gentle heat until the prawns are cooked through and the liquid has reduced by half.

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