2 tbsp olive oil
2 garlic cloves, finely chopped
1 bulb fennel, finely sliced, fronds reserved
½ x 25g pack basil,leaves picked and stalks finely chopped
1 red chilli, deseeded and finely sliced
125ml white wine
300ml fish stock
2 x 180g packs peeled extra large raw king prawns
½ lemon, zest, plus juice to serve
1. Heat the oil in a large frying pan on a low-medium heat. Add the garlic, fennel, chopped basil stalks and sliced chilli and sauté for 10 minutes, until starting to soften. Pour in the wine and bring to the boil. Cook until reduced by half, then add the passata and fish stock. Season, bring to the boil, then reduce to a brisk simmer and cook for 20 minutes until the fennel is tender. Add the prawns for 3-5 minutes until cooked through.
2. Meanwhile, bring a large pan of salted water to the boil. Cook the linguine according to pack instructions. Drain, reserving a mug of the starchy cooking water. Toss the pasta through the fennel and tomato sauce, adding enough of the pasta water to loosen it. Keep tossing it together until well mixed, then tear over the basil leaves and finely grate over the lemon zest. Squeeze in a little lemon juice and serve straight away with the fennel fronds scattered over.
Waste not: basil: Blend leftover basil with a few mint leaves, some garlic and olive oil. Season and serve immediately, drizzled over grilled lamb chops or roasted veg and halloumi