LIME-SCENTED PASTA LOVE WITH FENNEL AND SAFFRON CREAM, CUTTLEFISH INK AND SCARLET PRAWNS

In a saucepan, heat the olive oil, add the sliced shallot and diced fennel (cleaned, washed, and cut). Sauté the vegetables for 2-3 minutes, then cover with water and let them stew for about 20 minutes. Season with salt and pepper, add the saffron, and blend to obtain a thick cream.

Clean the red prawns by removing the intestine. Place them on a baking tray with lime zest, salt, pepper, thyme, and a drizzle of extra virgin olive oil. Cook at 100 degrees C. for 7-8 minutes.

Cook the pasta in boiling salted water, drain it "al dente," and toss it with the fennel cream, diluted with some cooking water, and the diced lime zest.

Plate the pasta and add the red prawns.

Garnish with a few drops of cuttlefish ink and some sprigs of wild fennel or dill, and finish with a sprinkle of pepper.