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For the breadcrumbs

Nutrition: per serving

  • kcal613
  • fat19g
  • saturates4g
  • carbs78g
  • sugars5g
  • fibre5g
  • protein31g
  • salt1.1g

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. In a large frying pan, heat 3 tbsp of the oil. Add the chillies and most of the garlic (save 1 tsp for the breadcrumbs) and sauté until golden, about 2-3 mins. Add the fennel seeds and salami, and stir for 1 min. Tip in the tomatoes and a pinch of salt, then sauté for a further 10 mins.

  • step 2

    Tip the breadcrumbs onto a baking sheet, pour over the remaining oil, season and bake for 7 mins. Toss the remaining garlic through the crumbs and bake for 3 mins more. Remove and add the parsley and lemon zest.

  • step 3

    Cook the pasta in boiling salted water to packet instructions, about 9 mins. Heat the sauce and just before the pasta is ready, stir in the prawns so that they cook through. Drain the pasta and mix with the sauce, then sprinkle with the crumbs.

Recipe from Good Food magazine, October 2014

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Comments, questions and tips (14)

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Overall rating

A star rating of 4.8 out of 5.22 ratings

tarawa12

Delicious! Quick, very tasty meal. I’ve even made it without the fennel seeds and fennel salami because I didn’t have any and it was still lovely

canny lass

second time I've done this, it's really tasty- substituted the fennel seeds for caraway as I'd used all the fennel up first time round! Equally delicious, lovely flavours, nice variety of textures, recommended.

jaded84 avatar

jaded84

A star rating of 4 out of 5.

Delicious and simple but a little too spicy for my taste, may leave out the chilli next time

Clairelw83

A star rating of 5 out of 5.

Delicious meal and we have it regularly. We don't often do the gremolata but it's still very tasty without it (ditto chilli, we don't always put it in or use dried chilli instead, still tasty!)

michelleb318

A star rating of 5 out of 5.

I love this, I rarely use fennel but it works so well with these flavours. Equally delicious without the salami for a pescatarian dinner or lunch. Really quick and easy to prepare, next time I'll probably stir in a little bit of baby spinach to the finished dish as well.

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