Fettuccine With Prawns And Baby Fennel In Pernod Cream Sauce
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 chopped2 clove garlic finely chopped1 carrot roughly chopped1 stalk celery 3 tablespoons parmesan fresh, grated1 bulb baby fennel cleaned of fronds, halved and thinly sliced1 tablespoon tomato paste extra virgin olive oil butter bay leaves peppercorns sea salt flakes pepper grinder
Description
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