Silky linguine tossed with sweet king prawns, anise-scented fennel and a white wine pan sauce, finished with lemon and salicornia salt for a bright, coastal pasta.

INGREDIENTS
• 400 grams linguine
• 500 grams raw king prawns, peeled
• 1 fennel bulb, thinly sliced (fronds reserved)
• 3 garlic cloves, sliced
• 1 teaspoons salicornia salt
• 150 milliliters dry white wine
• 3 tablespoons olive oil
• 1 lemon, zested and juiced
• 1 fennel fronds, to garnish

STEPS
1. Cook the linguine: Bring a large pot of water to a rolling boil. Add half of 1 teaspoons salicornia salt — salicornia salt is briny so use less than you normally would for pasta water. Add 400 grams linguine and cook for 1 minute less than the packet instructions for al dente. Before draining, scoop out at least 200ml of the starchy pasta water and set aside. Drain the pasta.

2. Soften the fennel: While the pasta cooks, heat 3 tablespoons olive oil in a large, wide pan or skillet over medium heat. Add the sliced 1 fennel bulb, thinly sliced (fronds reserved) (not the fronds) and cook, stirring occasionally, for 7–8 minutes until softened and beginning to caramelise at the edges. The fennel should be tender and translucent, not browned all over.

3. Add the garlic: Add 3 garlic cloves, sliced to the fennel and cook for 1–2 minutes, stirring, until fragrant and just turning golden. Watch carefully — garlic can turn bitter quickly.

4. Deglaze with white wine: Pour 150 milliliters dry white wine into the pan and let it bubble vigorously, scraping up any caramelised bits from the bottom of the pan. Cook for 3–4 minutes until the wine has reduced by about half and the sharp alcohol smell has cooked off.

5. Cook the prawns: Increase the heat to medium-high. Add 500 grams raw king prawns, peeled to the pan in a single layer. Season with the remaining 1 teaspoons salicornia salt. Cook for 1–2 minutes without stirring until they turn pink on the underside, then flip each prawn and cook for a further 1 minute. Remove from heat as soon as they are just cooked through and curled into a loose C shape — overcooked prawns turn rubbery fast.

6. Toss the pasta in the sauce: Add the drained 400 grams linguine directly to the pan with the prawns and fennel. Toss everything together over low heat. Add a splash of the reserved pasta water and toss again — the starchy water emulsifies with the olive oil and wine to create a light, glossy sauce that clings to the pasta. Add more pasta water a little at a time until the sauce is silky and coats every strand.

7. Finish with lemon: Remove from heat. Add the zest and juice of 1 lemon, zested and juiced and toss through. Taste and adjust — if it needs more brightness, add a little extra lemon juice; if it needs more depth, a tiny splash more pasta water and a drizzle of olive oil will do it.

8. Serve and garnish: Divide immediately between four warm bowls. Scatter the reserved 1 fennel fronds, to garnish over the top of each bowl. Serve at once — this pasta does not wait.

NOTES
Save your fennel fronds — they are delicate and aromatic and make a beautiful, restaurant-quality garnish that also adds a fresh anise note to each bite. The key to this dish is not overcooking the prawns; they go in last and need only 2–3 minutes. The starchy pasta water is essential for building the sauce — don't skip saving a generous amount. Salicornia salt's briny oceanic quality is a perfect match for both prawns and fennel, tying the whole dish to the sea.