Starters Recipes - Seafood and Fennel Tagliatelle

Ingredients

• 350 g/12 oz multicolored tagliatelle

• 45 ml/3 tbsp olive oil

• 1 fennel bulb, finely chopped, reserving the green fronds

• 8 spring onions (scallions), chopped

• 30 ml/2 tbsp white wine

• 225 g/8 oz/2 cups frozen seafood cocktail, just thawed

• Salt and freshly ground black pepper

• Lemon twists

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Method:

1. Cook the pasta according to the packet directions. Drain.

2. Meanwhile, heat the oil in a saucepan. Add the chopped fennel and spring onions and cook, stirring, for 3 minutes.

3. Cover with a lid and cook gently for 5 minutes until softened. Add the wine and the seafood.

4. Bring to the boil, reduce the heat and cook gently, stirring until hot through, for about 3 minutes. Season to taste with salt and pepper.

5. Toss with the tagliatelle and garnish with the lemon twists and the reserved fennel fronds.