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Page Title: Fettuccine With Prawns And Baby Fennel In Pernod Cream Sauce Recipe
Page Description: From Chef Paul @ The Chef's Pencil comes another masterpiece. Yes, it is a bit time consuming but result is sheer heaven. I would use the wine he suggests 'cause he should know, right? The pasta is cooked perfectly al dente, the prawns are sautéed until just tender, the fennel is cooked becomes mild and soft, and finally the entire dish is united in the rich cream sauce and made a more decadent with the distinctive ,subtle flavour of the Pernod. Although simple to prepare it is a dish worthy of a special occasion and deserves an equally special wine,
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