Baked Spaghetti with Scampi and Fennel


Serves:  4

Prep Time: 15min

Cooking time: 35min

Substitute pasta shape: linguini


1pkt San Remo Artisan Spaghetti

8 small scampi, cut in half, cleaned

¼ cup olive oil

2 garlic clove, crushed

¼ cup flat leaf parsley, chopped

1 fennel, finely sliced (keep fennel tops for garnish)

1 cup dry white wine

1 cup fish stock

2 tbspn butter

4 pieces of baking paper (A4 size)

Salt & pepper


  1. Pre heat oven to 200c.

  2. Heat oil & butter in a pan on medium heat. Add garlic and half of the parsley and cook for 3mins.

  3. Next add the scampi to the pan, shell side up first and cook for 2mins. Turn scampi over and cook for a further 2mins.

  4. Add the fennel and fish stock and cook for 4mins. Pour wine into the pan and reduce by half.

  5. Cook pasta as per packet. Strain pasta and add to the pan. Mix pasta together with sauce and turn off the heat.

  6. Season sauce with salt & pepper.

  7. Spoon even amounts of pasta into each piece of baking paper. Sprinkle remaining parsley into each parcel. Bring up the sides of the paper and fold over the edges to secure tightly.

  8. Place parcels onto baking trays and bake for 5mins. Remove from oven and place each parcel onto a plate and serve.