the original recipe really ramps up the fennel flavour with pernod and tarragon which i decided not to add, but i did like all the lemoniness that it had – zest, juice and sumac (a berry which is dried, powdered and has a lemon flavour). instead of serving this as a starter i did it over pasta, which means i can share it with theresa of the food hunter’s guide who is hosting this week’s presto pasta nights.
prawn, fennel and feta tagliatelle (serves 2)
300g raw shelled and deveined prawns
1 teaspoon picked thyme leaves
1 teaspoon picked oregano leaves, roughly chopped
1 garlic clove, peeled and crushed
a pinch of dried chilli flakes
grated zest of 1 lemon
tagliatelle for two
1 fennel bulb, sliced into 5mm pieces
juice of ½ a lemon
100g feta, sprinkled with ¼ of a teaspoon of sumac and broken into 1½cm pieces
mix the prawns with the herbs, garlic, lemon zest, chilli flakes and a glug of olive oil. cover and marinate for two hours, or overnight.
when you are ready to eat, cook the pasta. heat a tablespoon of oil in large pan and add the fennel. cook over a high heat for one to two minutes, reduce the heat and continue cooking until it is soft. add the prawns and marinade and stir fry until the prawns turn pink. add the butter and lemon juice, serve the prawns with the pasta and top with the feta and a final sprinkle of sumac.