Fennel Pasta with Shrimp

Clean the fennel, rinse and cut into strips. Rinse and dry the fennel greens and parsley and chop coarsely. Clean, rinse and trim the leeks. Peel the garlic clove and cut into slices. Remove the shrimp guts under running water.

Boil the vegetable soup and cook the fennel in it for 3 minutes. Add the leek and cook for another 2 minutes without the lid, letting the liquid boil a little.

Add the pasta water and cook the spaghetti al dente. Sauté the garlic in 3 tablespoons of olive oil. Add the crayfish tails, season with salt and pepper and cook for about 5 minutes.

Now add the fennel greens, the parsley and the strained spaghetti, as well as the capers and the paradeis pulp to the vegetables and bring to the boil again. Add the crayfish tails and the remaining oil, season with salt and freshly ground pepper to taste and cook for a short time.

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