For 4 people
500g Conchiglie pasta
15-20 fresh prawns (I used Vannamei prawns)
1 large fennel (or 2 small ones)
1 red chili
2 cloves of garlic
1 zucchini (I used a yellow one to have more colors on the plate)
1 piece of celery (and a few leaves)
1 can pureed tomatoes
2 tablespoon good olive oil
1 teaspoon of fennel seeds
Salt and freshly ground black pepper
1. Cut the shallots and fennel in thin stripes; Slice chili, celery and garlic finely and put aside. Cut the zucchini in half and slice it. Clean the prawns under running water; Bring a big pot of salted water to a boil for the pasta.
2. Add the pasta into the boiling water and cook for about 10 minutes. Meanwhile heat up a large pan (or wok) with 1 tablespoon olive oil; Add vegetables and fennel seeds and roast for 1-2 minutes while stirring. Afterwards add the prawns (turn them around after 1 minute, when they changed color). Add tomato sauce and simmer until the pasta is done.
3. Before draining the pasta, add 3 tablespoons pasta-water to the prawn sauce. Season sauce to taste with ground pepper and salt. Mix sauce and pasta in the pan while adding the remaining olive oil and arrange on plates. Enjoy!