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Essential Olive Oil1litre
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57.5p/100mlA speedy, light supper dish which is full of flavour.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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.
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
Energy | 1,903kJ/ 453kcals |
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Fat | 15g |
Saturated Fat | 2.2g |
Carbohydrates | 54g |
Sugars | 5.3g |
Fibre | 8.2g |
Protein | 20g |
Salt | 0.8g |
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