Recipe Archives->Pasta->Linguine Crab

Linguine Crab
Serves 4

1 fennel bulb
Extra-virgin olive oil
1 garlic clove, peeled and finely chopped
1 tablespoon fennel seeds, crushed
2 dried chilis, crumbled
14 ounces crabmeat
1 lemon, zest grated and juiced
About 11.5 ounces (320 grams) linguine

Remove the tough, outer part and stalk of the fennel. Slice the
bulb as finely as you can across the grain. Keep any of the green
tops. Heat 2 tablespoons oil in a thick-bottomed pan, add the garlic,
fennel seeds, and chilis and cook to soften. Add the crab, zest and
lemon juice, and season. Stir through, just to heat up the crab.
Cook the linguine in boiling salted water for 5 minutes, then add
the fennel slices, and cook together until al dente. Drain the
pasta, keeping a little of the water, and add to the crab mixture.
Stir thoroughly to combine, adding a little of the reserved water
to loosen the sauce, if necessary.  Serve with olive oil.

Printable version: linguine-crab.txt.