Crab & asparagus linguine

Break off the woody ends of the asparagus by holding each spear towards its end and bending until it snaps off. Chop each spear into three pieces.

Cook the linguine according to pack instructions, adding the asparagus for the final 3 minutes. Meanwhile, in a frying pan, heat the oil over a medium heat, then fry the shallots with a pinch of salt for 5 minutes. Add the chilli, fennel seeds and garlic; cook for 2 minutes until slightly softened. Add the tomatoes; cook for another 5 minutes, then add the wine and cook for 1 minute to slightly reduce. Stir in the crabmeat.

Once the linguine is cooked but still has bite, use tongs to transfer it and the asparagus to the crab mixture. Toss to coat, adding a little pasta water, if needed, to create a glossy sauce. Cook for a couple of minutes then, just before serving, sprinkle over most of the parsley, the lime zest and juice and a little ground black pepper; toss to mix. Serve, scattering over the remaining parsley.