Long pasta with Crab and Fennel

This is nice with a mixed salad. I devised this recipe for M to follow when I needed to work a few extra hours and also craved the flavours of chilli, crab and fennel with the soothing texture of pasta.

Serves 2

200g spaghetti or linguine
1 tbsp extra virgin olive oil
1 garlic clove, finely chopped
1 red chilli, finely chopped
1 small bulb of Florence fennel, sliced and fronds reserved
1 tin of white crab meat
100ml white wine or vermouth (dry)
squeeze of lemon juice
1 tbsp finely chopped parsley (optional)
salt and freshly ground pepper

1. Bring large pan of salted water to the boil, add the pasta and cook until al dente, this should take about 10 minutes.
2. Meanwhile, heat oil in a frying pan and add the garlic and chillies and fry gently for about a minute.
3. Add the fennel and continue frying until the fennel is soft and beginning to colour.
4. Add the crab meat and toss with the fennel and chilli mixture.
5. Pour in the white wine and leave to simmer until reduced by half. Season with salt and pepper, stir in parsley and a spritz of lemon juice to taste.
6. When the pasta is cooked, drain it and return to the pan. Add the crab mixture and toss together. Serve immediately.