Crab, caramelised fennel & red chilli linguine

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.