Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Bring a large, heavy-based saucepan of lightly
salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until
tender but still firm to the bite. Drain well, return to the saucepan and stir in 25g / 1 oz of the
butter. Cover the pan and keep warm.
Meanwhile, melt the remaining butter in a large. heavy-based frying pan. Add the fennel and cook
over a medium heat for 5 minutes or until softened. Stir in the mushrooms and cook for a further 2
minutes. Stir in the prawns and crabmeat. cook for a further 1 minute. then remove the frying pan
from the heat.
Grease 6 small oven proof dishes with butter. Stir the cayenne pepper into the Bechamel Sauce.
add the shellfish mixture and pasta. then spoon into the prepared dishes. Sprinkle with the
Parmesan cheese and arrange the tomato slices on top, then brush the tomatoes with a little olive
oil. Bake in the preheated oven for 25 minutes. or until golden brown. Serve hot with a green salad
and crusty bread.