Fettuccine With Prawns And Baby Fennel In Pernod Cream Sauce

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Ingredients

  • 400 grams fettuccine
  • 600 millilitres fresh cream
  • 20 whole green king prawns
  • 1/2 cup Pernod
  • 2 medium onions 1/2 finely diced, 1½ roughly chopped
  • 2 clove garlic finely chopped
  • 1 carrot roughly chopped
  • 1 stalk celery
  • 3 tablespoons parmesan fresh, grated
  • 1 bulb baby fennel cleaned of fronds, halved and thinly sliced
  • 1 tablespoon tomato paste
  • extra virgin olive oil
  • butter
  • bay leaves
  • peppercorns
  • sea salt flakes
  • pepper grinder

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