Prawn and fennel spaghetti recipe
A wonderfully fresh spaghetti recipe, laced with prawns, fennel and parsley.
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Cooking tools:
- Kitchen scale
- Measuring cup
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Stove
- Wooden spoon
- Tongs
- Pasta spoon
- Can opener
Ingredients
- 400 g king prawns (4 per portion)
- 500 g dried pasta
- 50 ml Pastis or Pernod or Ouzo
- 2 x 400g cans of plum tomatoes
- 1 handful parsley
- 1 pinch salt and pepper
- 1 fennel bulb chopped as finely as you can
- 2 cloves of garlic
- 1 dash extra virgin olive oil
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