- Fennel (a bulb is enough for two)
- Spaghetti
- Red chilli (dried or fresh, and as much as you fancy)
- Garlic (a healthy clove)
- Lemon zest
- White wine (a glass)
- Vegetable stock (a cup)
- Parmesan (plenty)
- Pumpkin and sunflower seeds for the top
- Uncooked prawns (optional)
Cut the fennel bulb in half from top to bottom, and slice thinly into C-shapes.
Chop the chilli and garlic, zest the lemon.
Cook the spaghetti.
Place the fennel, garlic, chilli and lemon zest in a pan, and let it soften a bit. If you fancy prawns, add them in now and let them go pink.
Add the wine and then the stock. Simmer gently for five minutes.
Drain the pasta, and combine with the liquidy fennel mixture.
Serve with a squeeze of lemon, parmesan and seeds, and black pepper.