Cut the scampi into small pieces and fry in a non-stick pan. Cut the fennel into small strips, add to the scampis and season well with salt and pepper. Bring to the boil for two minutes, then add the cream and the tomato halves and cook for another 5 minutes. Boil the tagliatelle in plenty of salted water until al dente, drain into a sieve and mix with the sauce.
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