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Crab, caramelised fennel & red chilli linguine
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2 tbsp olive oil
1 bulb 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:
1 of your 5 a day; source of fibre.
This recipe was first published in March 2020.