Recipes

Crab & Fennel Linguine

Earlier this week I enjoyed a lovely morning in local Lymington where I bought some local crab along with some fennel, more about that here. I chose crab to cook with this week having found a lovely little Crab Linguine recipe in the The Times, many thanks to them for the inspiration. The recipe below will serve 2 very hungry adults (or a more refined family of 4!)

Ingredients

Crab Meat 200g Linguine 200g Fennel bulb Fennel seeds, 1 tbsp Crushed chilli flakes, 1 tbsp 1 Garlic clove 1 Lemon Olive oil

Method

Firstly, boil a kettle of water ready to cook the linguine in moment.

Now to prepare the fennel. Remove the outer layer and stalk and slice the bulb as thinly as you can.

Crush the fennel seeds and add the chilli flakes.

Grate the zest of the lemon and squeeze the juice out and set aside.

Over a low to medium heat, heat the olive oil in a frying pan or wok. Add the garlic, chilli, fennel seeds and cook for a couple of minutes to soften.

Next, add in the crab and lemon juice and zest and stir together. Keep over a low heat.

Add the boiling water to a large saucepan along with a pinch of salt and set over a high heat on your hob. When the water is bubbling away add in the linguine.

Five minutes later pop the fennel slices in the pan with the linguine.

A couple of minutes later, drain the pasta and fennel and stir the crab mix through it.

Plate up and enjoy! Lovely served with crusty bread.