This is a wonderful little dish that comes together in no time at all. It’s a handy one to have for those evenings when you are caught for time and inspiration!
Prawns and aniseed go perfectly together so the fennel and Pernod work a treat here. Don’t be sparing with the Pernod, I do say add a ‘splash’ but I mean a really good ‘SPLASH’.
We love this dish with fresh tagliatelle or linguine but you could also serve it in a terracotta pot as part of a Tapas meal with patatas bravas and some crusty bread to mop up the juices.
You can use raw or cooked prawns, just make sure that whichever it is that you are buying good quality. I would suggest steering clear of supermarket shelves if possible and going to your local fish shop. They usually have amazing fresh prawns ( my choice is Dingle Bay ) or else really good quality frozen ones.
- 500g raw or cooked prawns
- I bulb of fennel finely sliced and any green tips removed and chopped
- 1 red chilli
- 2 cloves of garlic
- I tin chopped tomatoes
- 3-4 tbsp Creme Fraiche
- Splash of Dry Vermouth or Pernod
- Pinch of sugar
- Sea salt and black pepper
- 400g fresh pasta cooked as per packet instructions
- 1-2 tbsp of oil
- Heat a frying pan on a medium heat, add the oil when it is hot and sautee the fennel until soft and golden then add the garlic and cook for a minute.
- Turn the heat up and pour in the Vermouth, allow it to bubble down a little then add in the chopped red chilli and tinned tomatoes. Season with salt and pepper and the pinch of sugar.
- Add the prawns and allow to cook through if using raw or heat through if using precooked then stir in the creme fraiche and the chopped green fennel sprigs.
- Stir through the fresh pasta and enjoy