Heat the oil in a large, heavy-based saucepan over a low heat. Add the onion and fennel and cook for 8–10 minutes until softened. Add the garlic and cook, stirring, for 1 minute. Add the wine and boil rapidly for 1 minute. Add the tomatoes and season with salt and pepper. Bring to the boil, then simmer gently for 20 minutes.
Meanwhile, roll the pasta dough out into long sheets (see
Cut the fish fillets into 3.5 cm (1½ inch) pieces. Add the chunky fish to the sauce and simmer gently for 1 minute. Add the delicate fish and prawns and simmer gently for 1 minute. Remove from the heat, stir in the basil and cover.
Cook the pasta sheets, in batches, in a large saucepan of boiling salted water for 2–3 minutes until al dente. Drain, drizzle with oil and garnish with basil leaves.
Place a pasta sheet on each plate and top with half the sauce. Repeat, finishing with a pasta sheet. Serve immediately with a drizzle of oil.