Spaghetti with chilli prawns

• servings: 4
• active time: 15 mins
• total time: 30 minutes

Ingredients

3 tbsp extra virgin olive oil

2 thumb-sized red chillies, sliced and

most seeds removed

2 garlic cloves, chopped

1 tsp fennel seeds

10 slices fennel salami, chopped

140g cherry tomatoes, halved

400g spaghetti or bucatini pasta

300g large raw prawns, shells removed

Directions

1 In a large frying pan, heat the oil. Add the chillies and garlic and sauté until golden. 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.

2 Cook the pasta in boiling salted water according to packet instructions, about 9 mins. Heat the sauce and just before the pasta is ready, stir in the prawns until they're cooked through. Drain the pasta and mix

with the sauce.

Notes

Sprinkle with Gremolata breadcrumbs

Heat oven to 200C/180C fan/gas 6. Tip 2 slices crusty bread, pulsed to crumbs on to a baking sheet, pour over 1 tsp olive oil, season and bake for 7 mins. Toss I tsp chopped garlic through the crumbs and bake for 3 mins more. Remove and add a large handful of flat-leaf parsley, chopped, and the zest of 1 lemon. Add the breadcrumbs to your dish.