Black spaghetti with fennel and prosciutto

Name: Black spaghetti with fennel and prosciutto
Yield: 4
Ingredients: 150 g Black spaghetti (Main); 2 Tbsp Olive oil; 1 Fennel bulb, cut lengthways, sliced thinly (Main); 3 Garlic cloves, sliced; 2 Oranges, 1 zested; 1 Lemon, juice only, mixed with 2 Tbsp olive oil; 100 g Prosciutto, cut in half (Main); 100 g Cream fraiche, to dollop; ¼ cup Parmesan cheese, shaved, to serve

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

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Fennel paired with colourful orange, garlic and prosciutto makes a fresh and delicious combination with black spaghetti. More of a warm salad than a hot pasta dish, this is a quick-to-prepare light meal. You’ll find black spaghetti in the health aisle at the supermarket.

Ingredients

150 g	Black spaghetti (Main)
2 Tbsp	Olive oil
1	Fennel bulb, cut lengthways, sliced thinly (Main)
3	Garlic cloves, sliced
2	Oranges, 1 zested
1	Lemon, juice only, mixed with 2 Tbsp olive oil
100 g	Prosciutto, cut in half (Main)
100 g	Cream fraiche, to dollop
¼ cup	Parmesan cheese, shaved, to serve

Directions

Cook the spaghetti as per packet instructions.
In a frying pan, heat the oil. Add the fennel and garlic cooking for 5-8 minutes until completely soft. Set aside.
Zest the orange then cut the remainder into segments. Toss this through the fennel. Add the lemon, olive oil and season.
Gently mix the pasta and fennel together and place on to a platter. Place pieces of prosciutto on top and dollops of the creme fraiche. Garnish with a few fennel fronds and parmesan.