Chilli prawn linguine with tomato and fennel

Step 1

Use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.)

Step 2

Add half the lemon juice to a bowl of iced water. Trim fennel, reserving 1/2 cup of the fronds. Place reserved fronds in the bowl of iced water. Use a vegetable peeler to slice the fennel lengthways into thin strips. Add to the bowl.

Step 3

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

Step 4

Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add the prawns and cook for 2 minutes each side. Add the garlic and chilli and cook, stirring, for 2 minutes or until aromatic and the prawns curl and change colour.

Step 5

Drain the fennel mixture, reserving 2 tablespoons of fronds. Add the lemon rind, fennel mixture, prawn mixture, tomato, remaining lemon juice and oil to the pasta. Season with salt and pepper. Toss until well combined.

Step 6

Divide the pasta mixture among serving bowls. Sprinkle with the reserved fronds to serve.