400 g Gallo Linguine
1 lemon
200 g peeled shrimp tails
200 g tomato purée
1 bulb fennel
1 clove garlic
1 small red pepper
olive oil
cayenne pepper
salt

Sauté the pepper cut into small pieces in oil. Add the tomato purée, season with salt and a pinch of cayenne. Simmer for 15 minutes and then blend in the mixer. In a cooking pot, over a low heat, cook the chopped garlic and the fennel bulb cut into small matchsticks. Add the shrimps and the tomato sauce and pepper and continue to cook for a further 15 minutes. Boil the linguine for the time indicated on the packet and drain. Serve them covered with the prawn sauce and garnished with sprigs of fennel and a few lemon segments.