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Low Fodmap Prawn and Fennel Spaghetti
Ingredients
  • 2 tablespoons garlic infused olive oil
  • 30g butter
  • 80g of fennel, bulb finely sliced, fronds reserved
  • ½ red chilli, deseeded and finely sliced
  • 2 anchovy fillets (optional)
  • 75ml white wine
  • 150g tinned plum tomatoes
  • 150ml FODMAP friendly veggie or fish stock (I used Massel 7’s)
  • 150g peeled large raw prawns
  • 160g gluten free spaghetti
  • Zest and juice of half a lemon
  • Small handful of basil, leaves picked
Steps
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