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.

Salmon and Pea Lemon Pasta

2 x 130g salmon fillets
200g fusilli pasta
100g frozen peas
small onion, finely chopped

20g butter
1 tsp olive oil
1 tbsp flour
100ml white wine
200ml vegetable stock
1 lemon, zest and half the juice

1 tbsp Parmesan, freshly grated (optional)
salt and pepper

1. Cook the salmon according to packet instructions - for ease I cooked in my 850W microwave: 2 minutes on high, 1 minute rest, high for a further minute and rest for one more.
2. Put a large pan of salted water on to boil. Cook pasta until al dente, about 10 minutes, add peas to the pot.
3. Meanwhile, melt butter in a small pan with the olive oil. When melted and beginning to bubble add finely chopped onion, season.
4. As soon as onion is beginning to soften, stir in flour and cook for 1 minute.
5. Blend in wine and gradually add the stock. Bring the sauce to a simmer, adding lemon juice and zest. The sauce is ready when it has thickened slightly and is glossy.
6. Drain the pasta and gently fold in the cooked salmon - flaking it.
7. Pour over the lemon and wine sauce and serve, alternatively, transfer the pasta to an ovenproof dish before pouring over the sauce and sprinkling the pasta dish with the Parmesan before placing it under a pre-heated grill to brown the top.

Chicken Garden Pasta

Serves 2
Cooking and preparation time: 20 minutes


150g /6 oz fusilli pasta (or other short pasta shapes)
125g /4 oz shredded cooked chicken
250g /8 oz small tomatoes, quartered
25g / 1oz feta cheese, crumbled
150g / 6oz runner beans, sliced
half juice of lime or lemon
1 tbsp of chopped/torn basil
1 tbsp olive oil
freshly ground pepper and salt

1. Bring a large pan of salted water to the boil, add pasta until al dente (about 10 minutes depending on pasta shape and brand).
2. Meanwhile shred chicken, quarter tomatoes and crumble the feta cheese into a bowl add juice and season.
   
3. Five minutes before end of pasta cooking time add the sliced green beans to the boiling pasta water.
4. Drain pasta and beans.
5. Lightly toss in chicken and tomato mixture with oil and basil.
6. Check seasoning, and serve.
   

Bean and Bacon Risotto

Very loosely based on a basic risotto recipe:

• onions and broad beans from the allotment
• no butter (watching that waistline!)
• a wee grating of parmesan
• no garlic or celery (I was being lazy, besides the beans and bacon provide plenty of flavour)
• bacon grilled separately