Linguine Crab
Serves 4
Recipe By: Rose Gray and Ruth Rogers
Published in: The River Cafe
1 fennel bulb
Extra-virgin olive oil
1 garlic clove -- peeled and finely chopped
1 tablespoons 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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: about 4 servings
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