Low FODMAP Prawn and Fennel Spaghetti

Heat the garlic oil and butter in a frying pan on a low-medium heat. Add the fennel and sliced chilli and saute for 5 minutes until the fennel starts to soften. Add the anchovy fillets if using and cook for a further few minutes until they melt away. Pour in the wine and bring to the boil. Cook until reduced by about half, then add the plum tomatoes and stock. Season, bring to the boil, then reduce to a simmer and cook for 10 minutes until the fennel is tender. Add the prawns for 3-5 minutes until cooked through. Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti according to pack instructions until al dente. Drain, reserving a mug of the starchy cooking water. Toss the pasta through the sauce, adding pasta water as needed to loosen. Divide between two bowls, tear over the basil leaves and finely grate over the lemon zest. Squeeze over a little lemon juice and scatter over the fennel fronds.