Fiery King Prawn, Crab, Tomato & Fennel Linguine

Boil a full kettle

Chop your baby plum tomatoes in half

Peel and finely chop (or grate) your garlic

Add your fennel seeds to a pestle & mortar and grind (or chop if you don't have a pestle and mortar) to a fine powder

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] [4 tbsp] olive oil over a medium heat

Once hot, add the halved tomatoes, chopped garlic, ground fennel seeds (not a fan of aniseed? Only add a little!) and chilli flakes (can't handle the heat? Go easy!)

Cook for 3-4 min or until the tomatoes have softened

Add your pasta to a pot of plenty of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta and return to the pot, reserving a cup of the starchy pasta water

Once the tomatoes have softened, increase the heat to medium-high

Drain then add your king prawns and tomato paste to the pan with 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 4-5 min or until cooked through

Once the prawns are cooked, add your crab meat, vegetable stock mix and 150ml [200ml] [260ml] boiled water to the pan and give everything a good mix up

Season with a pinch of salt and pepper and cook for 2-3 min or until thickened to a pasta sauce-like consistency – this is your fiery tomato sauce

Peel your Italian hard cheese until you end up with a pile of cheese shavings

Grate any remaining Italian hard cheese

Chop your basil finely, including the stalks

Add the drained pasta and grated Italian hard cheese to the fiery tomato sauce and gently stir together

Cook for 1 min further until the sauce begins to stick to the pasta – this is your fiery king prawn, crab, tomato & fennel pasta

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!