12/08/2015

FENNEL & SHRIMP SPAGHETTI


Every August it happens. The phenomenon called pasta craving. After having eaten mainly salads, fresh fish, new potatoes and some grilled things for more than a month, I get the overpowering urge to cook and eat olive oily spaghetti, creamy fettuccine and cheesy macaroni.

So there's no question where the co-op farm's weekly harvest share fennels (& basils) ended up.


FENNEL & SHRIMP SPAGHETTI
(for 4 persons)

4 small fennel bulbs (or 2 big fat ones)
250g shrimps
250g cherry tomatoes
1,5 dl olive oil
3 garlic cloves
1/2-1 red chili
1/2 tsp salt
2 tbsp lemon juice
fresh basil
(spaghetti)
  1. Crush or slice garlic and finely slice chili. Heat oil on a pan and add garlics & chilis. Sauté for 5 minutes. Watch out for not to burn them, keep heat pretty low.
  2. Add thinly sliced fennels and keep cooking until they start to soften. Add salt and lemon juice.
  3. When spaghetti is done, add shrimps & tomatoes to the pan and heat up. Serve with fresh basil leaves.

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