Fennel-Prawn Conchiglie

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water stirring occasionally until cooked through but firm to the bite about 10 minutes; drain reserving 3 tablespoons of the water.

Heat 1 tablespoon olive oil in large skillet or wok over medium-high heat. Saute fennel zucchini celery shallots garlic and red pepper in hot oil until fragrant 1 to 2 minutes; add prawns and continue to cook until prawns have changed color about 1 minute per side.

Pour tomato puree over the vegetables; add fennel seed and stir. Bring mixture to a simmer and cook until the vegetables are slightly tender 5 to 7 minutes. Stir reserved water from boiling the pasta into the sauce mixture. Season sauce with salt and freshly ground black pepper. Pour sauce and vegetable mixture over the drained pasta add 1 tablespoon olive oil and stir to coat.