INGREDIENTS

  • 320g Linguine
  • 400g Crab meat  (i usually just do white)
  • Fennel 1 bulb finely cut into long pieces.
  • Garlic 1 or 2 cloves (depending on taste)
  • A big handful of chopped flat leaf parsley, and chopped dill
  • 2 small red chillies finely chopped with or without seeds depending on how hot you like it.
  • The juice and zest of one lemon
  • Extra-virgin olive oil

METHOD

  • Slice the fennel into extremely thin slivers. Keep any of the green tops and chop those too.
  • Peel and finely chop the garlic.
  • Chop up the chili.
  • Grate the zest of the lemon, and squeeze the juice.
  • Heat some oil in a pan, add the garlic, fennel and chili, and cook to soften.
  • Take off the heat then add the crab, lemon juice and zest, and season. Stir through and set aside.
  • Meanwhile cook and drain the pasta, keeping a little of the water in it. Add it to the crab mixture.
  • Stir  to combine, adding a little of the water to loosen the sauce if necessary.
  • Then toss through the herbs and fennel tops. Serve with olive oil on the table and wedges of lemon.