Chili Prawns & Salami Spaghetti

Preheat the Oven:

• Set your oven to 200°C (or 180°C for a fan oven) or gas mark 6.

Prepare the Sauce:

• In a large frying pan, heat 3 tablespoons of olive oil over medium heat.
• Add the sliced chillies and most of the chopped garlic (reserve 1 teaspoon for later). Sauté for about 2-3 minutes until golden and fragrant.

Add Fennel and Salami:

• Stir in the fennel seeds and chopped fennel salami. Cook for 1 minute, stirring occasionally to combine the flavors.

Incorporate the Tomatoes:

• Add the halved cherry tomatoes and a pinch of salt to the pan. Sauté the mixture for an additional 10 minutes, allowing the tomatoes to soften and release their juices.

Prepare the Breadcrumbs:

• While the sauce is cooking, place the breadcrumbs on a baking sheet. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper.
• Bake in the preheated oven for 7 minutes, or until golden and crispy.

Add Garlic to Breadcrumbs:

• After 7 minutes, remove the breadcrumbs from the oven. Toss in the reserved teaspoon of chopped garlic and return to the oven for an additional 3 minutes.

Finish Breadcrumbs:

• Once baked, remove the breadcrumbs from the oven and stir in the chopped flat-leaf parsley and lemon zest. Set aside.

Cook the Pasta:

• In a large pot, bring salted water to a boil. Add the spaghetti or bucatini and cook according to the package instructions (about 9 minutes) until al dente.

Combine Prawns and Sauce:

• Just before the pasta is ready, stir the raw prawns into the sautéed sauce, cooking them until they turn pink and opaque (about 2-3 minutes).

Mix Pasta and Sauce:

• Drain the cooked pasta and add it to the frying pan with the sauce. Toss everything together to combine and ensure the pasta is coated in the sauce.

Serve:

• Serve the pasta topped with the crunchy parsley breadcrumbs for added texture. Enjoy your flavorful dish!