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Crab & fennel spaghetti
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Total Time:
18 minutes
18 minutes
Ingredients:
- 1 bulb of fennel
- 150 g dried spaghetti
- 1 fresh red chilli
- 160 g ripe mixed-colour cherry tomatoes
- 160 g mixed brown & white crabmeat from sustainable sources
Instructions:
- Heat a large non-stick pan over medium-low heat. Trim and slice the fennel. Cook in the pan with 1 tablespoon of olive oil for 5 minutes with the lid on. Cook pasta according to packet instructions, then drain, saving a mugful of water. Slice and deseed the chili, add it to the fennel pan, and cook uncovered until soft. Add tomatoes, crabmeat, and drained pasta. Add a splash of reserved water as needed. Season with salt and pepper. Garnish with fennel tops and drizzle with 1 teaspoon of extra virgin olive oil. Enjoy!
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