Fennel and prawn linguine

Fennel and prawn linguine

Linguine con finocchio e gamberetti

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

This sauce came about by pure chance when I discovered I had only fennel and prawns (shrimp) in the refrigerator. It is very delicate and elegant!

Ingredients

Quantity Ingredient
350g linguine pasta
salt
freshly ground black pepper

Sauce

Quantity Ingredient
50ml extra virgin olive oil
50g unsalted butter
2 small shallots, peeled and finely chopped
500g tender central part of fennel bulb, finely chopped
50ml dry white wine
300g fresh, large, peeled prawns
1 tablespoon finely chopped fresh dill

Method

  1. For the sauce, heat the olive oil and butter together in a large frying pan, and fry the shallots gently for 10 minutes. Add the fennel and wine, and cook until the fennel is soft, adding a little water if necessary, about another 10 minutes.
  2. Now cook the pasta in boiling salted water for 6–7 minutes, until al dente or as you prefer. Drain well.
  3. Add the peeled prawns to the fennel and cook for 5 minutes, then add salt, plenty of black pepper and the dill. Mix the linguine into the sauce, and serve hot.
Tags:
Carluccio
vegetables
vegetarian
Italian
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