Preparation:
Cook the pasta al dente in a large amount of boiling salted water: 3-5 minutes for fresh tagiatelle or fettuccine; 5-7 minutes for packaged. Drain and set aside.
In a large saute pan or skillet, heat the oil and butter over medium heat. Add the garlic and onion and saute until soft. Add the prawns and 2 tsp./10 ml of the parsley and cook for 2 minutes. Add the wine and lemon juice. Season with salt and pepper to taste.
Add the cooked pasta to the pan together with the dill, fennel, tomato and butter. Mix well and heat over medium heat for 2-3 minutes. Serve in a large bowl, sprinkled with the remaining chopped parsley. |
