Jamie - prawn linguine, sicilian shaved fennel salad

method

Ingredients out • Kettle boiled • Food processor (bowl blade & fine slicer) • Large non-stick frying pan, medium-high heat • Large lidded pan, medium heat

START COOKING
Put the bread and peeled garlic into the processor with 1 tablespoon of oil and blitz into breadcrumbs • Toast these in the large frying pan until golden, tossing regularly • Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions • Swap to the fine slicer in your processor and slice the halved fennel, trimmed celery, the top leafy half of the mint and the whole lemon • Tip into a serving bowl and toss with 1 tablespoon of oil and a pinch of salt and pepper

Tip the breadcrumbs into a small bowl and put the pan back on a low heat • Finely chop the chilli and put into the frying pan with the anchovies and a little of their oil, the cinnamon, saffron and prawns, then turn up the heat • Squash in the unpeeled garlic through a garlic crusher, add the passata and bring to the boil

Squeeze the lemon juice into the frying pan, then use tongs to transfer the spaghetti straight into the sauce • Finely grate in the Parmesan, toss to coat, then season to taste • Transfer the pasta to a platter, loosening with a splash of cooking water, if needed, pick over the basil leaves and serve with the breadcrumbs and salad on the side


Recipe from 15 Minute Meals

ingredients

Breadcrumbs
2 slices of rustic bread (60g) 
2 cloves of garlic 
extra virgin olive oil

Pasta
320g dried linguine 
1 fresh red chilli 
4 anchovy fillets 
1 good pinch of ground cinnamon 
1 pinch of saffron
360g raw peeled tiger prawns 
2 cloves of garlic 
500g passata 
1 lemon
30g Parmesan cheese 
a couple of sprigs of fresh basil

Salad
1 bulb of fennel 
½ a celery heart 
1 bunch of fresh mint 
1 lemon