For a super special version of this dish, make the prawn bisque (recipe in link), add 250ml to the pan at the end instead of pasta water.
1 bulb fennel
2 tbsp olive oil
25g butter
1/2 tsp chilli flakes
1/2 tsp paprika
2 cloves garlic, kept whole but lightly crushed
8 large raw king prawns in their shells
2 banana shallots, sliced
150ml white wine or vermouth
600g Plum tomatoes – skinned, deseeded and chopped (tinned is fine)
400g spaghetti
150g raw shelled prawns
100g shelled frozen mussels, defrosted (optional)
2 tbsp chopped parsley
1 lemon, cut into 4 wedges
Remove the fronds and reserve for garnish then remove the tough outer leaves of the fennel bulb and trim off the base, cut in half and remove the stem and finely chop.
In a large wide pan on a low heat melt the oil and butter. Add the garlic, chilli and paprika then fry for 1-2 minutes, turn the heat up and throw in the prawns and fry for a few minutes until the prawns turn pink season with salt and pepper, remove the prawns from the pan cover with foil and set aside
Lower the heat to medium and add another splash of oil along with the shallots and fennel. Sauté for 7 minutes or until soft. Turn the heat up, add the white wine or vermouth, bubble to reduce scrapping all the bits stuck to the bottom of the pan. Tip in the tomatoes, lower the heat, cover with a lid and cook for 15 minutes.
Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti very al dente or 3 minutes less than the pack instructions. When the pasta is cooked, reserve 250ml of the cooking water and drain the pasta.
Remove the lid from the tomato sauce, add the prawns and mussels, cook for about 5 minutes until the prawns turn pink. Turn the heat to high, add spaghetti and reserved cooking water, toss to make sure everything is coated and let it cook for a further couple of minutes until most of the water has evaporated. Stir the parsley through and serve in 4 warmed pasta bowls topped with king prawns and fennel fronds along with a lemon wedge.
Seafood spaghetti
Ingredients
- 1 bulb fennel
- 2 tbsp olive oil
- 25 g butter
- 1/2 tsp chilli flakes
- 1/2 tsp chilli flakes
- 2 cloves garlic each clove slightly crushed
- 8 large raw king prawns in their shells
- 2 banana shallots sliced
- 150 ml white wine or vermouth
- 600 g plum tomatoes skinned, deseeded and chopped
- 400 g spaghetti
- 150 g raw shelled prawns
- 100 g shelled frozen mussels (optional) defrosted
- 2 tbsp Chopped parsley
- 1 lemon cut into 4 wedges
Instructions
- Remove the fronds and reserve for garnish then remove the tough outer leaves of the fennel bulb and trim off the base, cut in half and remove the stem and finely chop.
- In a large wide pan on a low heat melt the oil and butter. Add the garlic, chilli and paprika then fry for 1-2 minutes, turn the heat up and throw in the prawns and fry for a few minutes until the prawns turn pink season with salt and pepper, remove the prawns from the pan cover with foil and set aside
- Lower the heat to medium and add another splash of oil along with the shallots and fennel. Sauté for 7 minutes or until soft. Turn the heat up, add the white wine or vermouth, bubble to reduce scrapping all the bits stuck to the bottom of the pan. Tip in the tomatoes, lower the heat, cover with a lid and cook for 15 minutes.
- Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti very al dente or 3 minutes less than the pack instructions. When the pasta is cooked, reserve 250ml of the cooking water and drain the pasta.
- Remove the lid from the tomato sauce, add the prawns and mussels, cook for about 5 minutes until the prawns turn pink. Turn the heat to high, add spaghetti and reserved cooking water, toss to make sure everything is coated and let it cook for a further couple of minutes until most of the water has evaporated. Stir the parsley through and serve in 4 warmed pasta bowls topped with king prawns and fennel fronds along with a lemon wedge.
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