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
- Bring large pan of salted water to the boil, add the pasta and cook until al dente, this should take about 10 minutes.
- Meanwhile, heat oil in a frying pan and add the garlic and chillies and fry gently for about a minute.
- Add the fennel and continue frying until the fennel is soft and beginning to colour.
- Add the crab meat and toss with the fennel and chilli mixture.
- 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.
- When the pasta is cooked, drain it and return to the pan. Add the crab mixture and toss together. Serve immediately.
