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    Spaghetti, Crab and Fennel

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    Spaghetti, Crab and Fennel

    • Preparation time: 10 minutes plus marinating
    • Cooking time: 10 minutes

    Serves: 2


    • 1 lemon, juice
    • 2 tbsp Mild extra virgin olive oil
    • 1 Garlic clove
    • 1/4 tsp Chilli flakes or a dried, bird's eye chilli
    • 100g Fennel
    • 125g Cooked white crab meat
    • 30g Parsley, stalks removed, chopped finely
    • 200g Spaghetti
    • 15g Butter, at room temperature


    1. In a large bowl, mix the oil with half the lemon juice and a good pinch of salt. Peel the garlic and give it a bash with a mortar or the end of a rolling pin – you want to crush the clove, not break it into pieces. Add this to the bowl with the dried red chilli.
    2. Trim the fennel, removing any woody bits but reserving the fronds, and slice thinly. Blanch in boiling salted water for 1–2 minutes, then drain and pat dry on kitchen paper. Add to the lemony oil while warm.
    3. When the fennel is cool, tip in the crab meat with half the parsley and the fennel fronds; gently toss it all together. Cover; leave in the fridge to marinate for 40 minutes to 1 hour.
    4. Cook the spaghetti according to the instructions on the packet. Meanwhile, take the crab from the fridge, remove the garlic and add the remaining parsley and the butter. Check the seasoning.
    5. Drain the spaghetti while it still has bite; reserve a few tbsp water. Mix the pasta with the rest of the ingredients; add the remaining lemon juice and water bit by bit to keep the mixture moist. Serve immediately.

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