Spaghetti with Prawns, Chorizo and Fennel

This is a Guest Recipe inspired by Waitrose, however, I doubled the original to cater for four persons and made a couple

of adjustments.

This is really tasty and so quick and easy to prepare - definitely one for lunch in a hurry!

If you love Chorizo, you may decide to use the whole sausage - these things are always a matter of personal taste!

Ingredients

2 fennel bulbs, fronds trimmed, tough core cut out, then chopped
2 tablespoons of olive oil
4 banana shallots, peeled and sliced
4 fat cloves garlic, finely minced or pulverised in a pestle and mortar with salt
Slice 250g from a whole Chorizo but be careful as some of the whole ones can be heavily spiced with chilli.
400g spaghetti
One whole unwaxed lemon, zest and juice
400g pack frozen extra large king prawns
Salt and pepper

To Garnish

Method

Finely chop the fennel bulb and put in a large frying or sauté pan along with the oil, shallots, garlic, chorizo and a pinch of salt. Set over a medium-high heat, cover with a lid and cook for 8 minutes, stirring regularly until tender.
Uncover and cook for another 5 minutes until nicely caramelised and turning golden.
Meanwhile, cook the spaghetti in a large pan of boiling salted water for 1 minute less than the pack instructions.
Scoop out a mugful of the cooking water, then drain.
Add the lemon zest and juice to the pan with the fennel and chorizo, then tip in the prawns, cooked spaghetti and a glug of cooking water.
Toss over the heat until combined and glossy, and the chorizo and prawns are piping hot throughout.
Divide between plates and top with chopped parsley and Parmesan shavings. You can even have extra quarters of lemon if you wish to intensify the flavours.