Crab, caramelised fennel & red chilli linguine

Name: Crab, caramelised fennel & red chilli linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp olive oil; 1 bulb/s fennel, halved, core removed, then finely sliced; 1 shallot, finely sliced; 150 g 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; 100 g white crab meat

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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Ingredients

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

Method

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.