Linguine Crab

1. 1

   Remove the tough, outer part and stalk of the fennel.

2. 2

   Slice the bulb as finely as you can across the grain.

3. 3

   Keep any of the green tops.

4. 4

   Heat 2 tablespoons oil in a thick-bottomed pan, add the garlic, fennel seeds, and chilis and cook to soften.

5. 5

   Add the crab, zest and lemon juice, and season.

6. 6

   Stir through, just to heat up the crab.

7. 7

   Cook the linguine in boiling salted water for 5 minutes, then add the fennel slices, and cook together until al dente.

8. 8

   Drain the pasta, keeping a little of the water, and add to the crab mixture.

9. 9

   Stir thoroughly to combine, adding a little of the reserved water to loosen the sauce, if necessary.

10. 10

    Serve with olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.