4 servings
Ingredients
500 g spaghetti
6 tbsp olive oil
1 small fennel head, finely chopped
3 cloves garlic, finely chopped
1 small pinch red hot chili flakes
2 tbsp finely chopped parsley
200 cc dry white wine
1 tbsp Pernod (optional)
½ fish stock cube
600 g mixed shelled shellfish
2 tbsp butter
Salt, pepper
Method
Sautée the fennel and garlic slowly in the oil.
In the meantime, prepare the shellfish. I have used equal amounts of mussels, tiger prawns and baby octopus.
Add the raw shellfish, parsley and chili and raise to maximum heat.
Add the wine, stock cube and Pernod if using, bring to a boil and reduce the liquid quickly by half.
Then add the pre-cooked shellfish, season with salt and pepper to taste and set aside. Boil the pasta molto al dente (1-2 minutes before ready) and drain.
Reheat the sauce if necessary. Mix the pasta with the sauce and butter and stir for a moment over high heat to reduce the liquid a little more.
Serve immediately. No cheese!
