Black pasta with prawns and rocket leaves

(Serves 2)

• 120g black tagliolini per portion
• 60g shelled Mediterranean prawns
• 10g shallots
• 2 cloves garlic
• 1 fennel bulb
• 1 star anise
• 1 glass white wine
• 200ml fresh cream
• small bunch of fresh rocket leaves
• olive oil
• knob of butter

In a shallow frying pan, sauté the chopped shallot and garlic (leaving some aside) until golden in colour. Add the chopped fennel and star anise, pour in the wine and reduce to one-fourth. Pour in the cream, cook for a further two minutes, lower the heat and add the butter. When all the butter has been incorporated, remove from heat and strain.

Bring a deep pot with salted water to the boil and cook the pasta for about five minutes.

In the meantime, fry the garlic and prawns for two minutes.

To serve, place the pasta on your serving plate, put the sautéed prawns on top of the pasta, crown with rocket leaves and drizzle with the fennel and anise sauce.