[RECIPE IN SHOW NOTES] 

We’re always charging to get pasta into little ones. Why? Well, it goes down extremely easily, the whole family can have it and enjoy it and that means job done for the night/easy win. But are we forgetting how good ‘grown up’ pasta can be?  

This recipe is very much a grown-up pasta, leaning into the aniseedy flavours of fennel and dill to give you something sophisticated, moreish and (if you’ve made up your own fresh noodles) out of this world outrageously good.  

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THE RECIPE 

Prawn and fennel tagliatelle 

Slice 2 medium-sized fennel bulbs in half and then into thin slices. Melt 30g of butter and warm in a deep-sided shallow pan with 3 tbsp of olive oil. Add the fennel and the juice from half a lemon. Cover with a lid and leave to cook over a low to moderate heat, stirring ocassionally for a good 20 minutes, until the fennel is soft and translucent (this slow cooking is important).  

Roughly chop a handful of dill. Bring a deep pan of salted water to the boil. Peel and very finely slice 2 cloves of garlic (optional), then add them to the fennel after 15 minutes. Rinse and dry 6-8 large prawns, then add them to the fennel. Let the prawns steam for 3-4 minutes. They are done once their shells have turned pink. 

Drop 150g of fettuccine or tagliatelle into the boiling salted water. ***OPTIONAL Pour 250ml of pure cream into the fennel and stir gently, removing from the heat as soon as it is hot. ***OPTIONAL*** Drain the pasta and toss with the fennel, prawns and cream. Divide between 2 plates, finishing the dish with a fine grating of lemon zest, the dill and a grinding of black pepper. 

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