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Serves 3-4

  • 18 – 24 prawns, peeled and deveined (number depends on size of prawns, but about 6 per serve)
  • 150ml cream
  • Extra virgin olive oil
  • 4-6 cloves of fresh Australian garlic – peeled and finely chopped
  • Dry penne (100g per serve)
  • Half punnet of cherry or around 10 small roma tomatoes – halved
  • 1 baby fennel bulb – finely sliced
  • 100g Australian smoked salmon or ocean trout
  • Sea salt, black pepper and fresh basil to serve

Cooking Method

  1. Preheat oven to 150 degrees Celcius
  2. Place tomatoes and fennel in a shallow roasting tray, drizzle generously with olive oil and season with salt and pepper. Roast in oven at 150 degrees Celsius for 25-30 minutes.
  3. Once the tomatoes and fennel have been roasting for approximately 10-15 minutes put the pasta on the boil.
  4. While the pasta is boiling, heat some more olive oil to a moderate heat in a frypan and shallow fry the garlic. Add a little seasoning of salt and pepper and make sure not brown the garlic.
  5. Add the prawns and gently stir for 2 minutes.
  6. Remove the prawns from the pan and set aside. Prawns should be slightly under-cooked (still quite translucent in the middle at this stage – they will continue to cook through).
  7. Using the same fry pan that the prawns were cooked in, pour in the cream and cook until it almost boils. Take the pan off the heat.
  8. When penne is al dente, strain and transfer to serving dish. Add the prawns, tomatoes, fennel and cream.
  9. Shred and add the salmon.
  10. Mix gently and serve garnished with basil.

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