Crab, Fennel and Chilli Linguine

Ingredients

• 1 Fennel (Finely chopped; reserve some fronds/greens for serving)
• 1 clove Garlic (Optional)
• 0.25 Red chilli (Chopped; reserve a couple of slices for serving)
• 100 g Crab meat
• 3.5 tbsp Salted butter (Use 2 tbsp for frying and 1–2 tbsp as the final knob)
• 1 Lemon (Use the juice and zest; reserve some zest for serving)
• 150 g Linguine (Dry)
• Salt (To taste)
• Black pepper (To taste)
• Pasta water (A little bit, reserved from cooking the linguine)

Steps

1. 1

   Bring a pot of water to a boil for the linguine. Cook the linguine until al dente, about 6–8 minutes. Reserve a little pasta water, then drain the linguine.

2. 2

   Meanwhile, heat 2 tablespoons of the salted butter in a frying pan over medium heat.

3. 3

   Add the chopped fennel, garlic if using, and chopped chilli to the pan. Cook for about 5 minutes, until the fennel begins to soften.

4. 4

   Add the crab meat, lemon zest and lemon juice to the fennel. Season with salt and pepper to taste.

5. 5

   Add the drained linguine, a little reserved pasta water and 1–2 tablespoons of the remaining butter. Mix together.

6. 6

   Serve topped with some fennel greens, lemon zest and a couple of chilli slices.

Notes

The source specifies 3–4 tablespoons of butter overall, split between 2 tablespoons for frying and a final 1–2 tablespoons. It does not specify how much pasta water to use.

Nutrition per serving

• main
• pasta
• summer
• seafood
• easy
• stovetop