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.
BLACK SPAGHETTI RECIPE WITH FENNEL AND PROSCIUTTO
Serves 4
150g black spaghetti
2 Tbsp olive oil
1 bulb fennel, cut lengthways, sliced thinly
3 cloves garlic, sliced
2 oranges, zest of 1
Juice of 1 lemon mixed with 2 Tbsp olive oil
Salt and freshly ground pepper
100g prosciutto, cut in half
100g cream fraiche, to dollop
¼ cup shaved parmesan to serve
- 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.
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