Crab, caramelised fennel & red chilli linguine

Crab, caramelised fennel & red chilli linguine

A speedy, light supper dish which is full of flavour.

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 2 tbsp olive oil
  • 1 bulb/s fennel, halved, core removed, then finely sliced
  • 1 shallot, finely sliced
  • 150g linguine (or dried pasta shape of your choice)
  • 1 mild red chilli, deseeded and finely sliced
  • 1 lemon, zest of half and juice of whole
  • 10 -15 basil leaves, shredded
  • 100g white crab meat


  1. Heat 1 tbsp oil in a large frying pan over a medium heat, add the fennel and shallot and season. Cover with a lid and sweat gently for 5 minutes until soft, then uncover and fry for another 5 minutes, stirring regularly until starting to caramelise.

  2. Meanwhile, bring a large pan of water to the boil and add the pasta. Simmer for 1 minute less than stated on the pack instructions. Just before draining, scoop out a mugful of the cooking water and set aside.

  3. Add the chilli and finely grated zest from half the lemon to the fennel, then tip in the drained pasta and 6 tbsp of the reserved cooking water and toss together. Toss through the juice of the whole lemon and most of the basil and crab meat, then divide between plates and drizzle with the remaining 1 tbsp oil. Grind over some black pepper and scatter over the remaining basil to serve.

Cook’s tip


For some extra colour and flavour try adding a handful of wild rocket leaves to the pasta once you’ve stirred everything together


Typical values per serving when made using specific products in recipe


1,903kJ/ 453kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating