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Asparagus & crab linguine
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Total Time:
20 minutes
Georgina Hayden's quick and delicious pasta dinner.
Ingredients:
  • 500 g dried linguine
  • 1 fresh red chilli
  • 1 large knob of butter
  • ½ teaspoon fennel seeds
  • 300 g crabmeat from sustainable sources
  • 2 bunches of asparagus
  • pea shoots or rocket to serve
Instructions:
  • Cook the pasta in boiling salted water as per packet instructions. Simultaneously, deseed and finely chop the chili. In a frying pan, melt the butter with a bit of oil. Ground the fennel seeds using a pestle and mortar. Add the ground fennel to the pan along with the chili and fry for 1 minute. Add the crab to heat through, then remove from heat. Using a peeler, shave the asparagus into thin strips and set aside. Once the pasta is cooked, drain and reserve a cup of pasta water. Add the pasta to the frying pan with the crab. Return to medium heat, toss in the asparagus, lemon zest and juice. Mix well, adding pasta water as needed. Season to taste, and serve with a drizzle of oil and top with pea shoots or rocket.

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