Spaghettini with Shrimp, Fresh Fennel and Tomatoes from The Classic Pasta Cookbook by Giuliano Hazan
Fennel, which has a distinctive anise flavor when raw, becomes quite mild when cooked and pairs wonderfully with seafood. Use only fresh tomatoes, even if they are not at their peak, to keep a ligh...
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Ingredients
- 3 cups fresh fennel, tops removed and cut into very thin lengthwise slices
- Salt
- 2 teaspoons garlic. finely chopped
- 5 tablespoons extra virgin olive oil
- 12 ounces large shrimp, peeled, deveined, and cut into ½-inch pieces
- 1 pound fresh tomatoes, peeled, and ½-inch diced
- 1 pound spaghettini
- 1 teaspoon fresh marjoram, chopped or ½ teaspoon dried
- Freshly ground pepper
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