Josceline Dimbleby

Prawn Pasta

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
A Traveller's Tastes
A Traveller's Tastes

By Josceline Dimbleby

Published 1986

  • About

This is a simple dish of pasta and prawns with a sauce which combines some of my favourite Italian tastes: good olive oil, cooked fennel, garlic, and nutmeg. Even frozen prawns are enlivened by it, and fresh ones make a real treat, or you can use any other seafood.

Ingredients

  • 1 large bulb of fennel
  • 6 tablespoons virgin olive oil
  • 4 clov

Method

Chop the fennel into small pieces, reserving any leafy bits. Put 3 tablespoons of the olive oil in a frying pan. Heat over a medium heat and add the chopped fennel. Fry gently for about 10 minutes, and then add the sliced garlic and cook for another 2–3 minutes. Remove from the heat and keep on one side. Bring a pan of salted water to the boil and add the pasta shells. While the pasta is cookin