Recipe Detail

Prep 15 mins | Cook 15 mins | Serves 4

350g dried linguine pasta (or use fettuccine if preferred)

1⁄3 cup extra virgin olive oil + extra to serve

2-3 (to taste) small red bird’s eye chillies, deseeded and thinly sliced

3 garlic cloves, finely chopped

1⁄3 cup dry white wine

1 bulb baby fennel, trimmed and very thinly sliced*

250g grape tomatoes, halved lengthways

300g peeled green king prawns, roughly chopped

Salt and ground black pepper

* Use a vegetable peeler to thinly slice the fennel

STEP 1:  Cook pasta in a large saucepan of boiling water, following packet directions, until al dente. Drain and return to the pan.

STEP 2:  Meanwhile, heat oil in a large non-stick frying pan over high heat. Add chillies and garlic and cook for 30 seconds. Add wine and fennel and cook, stirring often, for 3 minutes. Toss in tomatoes and cook for 5 minutes until tomatoes are just tender. Add prawns and cook, tossing often, for 2 minutes until prawns are just cooked through.

STEP 3:  Add tomato mixture to pasta. Toss over low heat to combine. Season with salt and pepper to taste. Spoon into serving bowls, drizzle with extra virgin olive oil and serve.