Crab & Fennel Spaghetti

Discover the perfect balance of sweet crab meat and aromatic fennel in this delightful spaghetti recipe. With every bite, experience the fusion of land and sea flavors in a dish that's both simple and sublime.


- 1 bulb of fennel

- 150 g dried spaghetti

- 1 fresh red chilli

- 160 g mixed-colour cherry tomatoes

- 160 g pasteurised crab meat


1. Heat a large non-stick frying pan over medium-low heat.

2. Prepare the fennel by trimming it, reserving any leafy tops. Halve the bulb and thinly slice it. Place it in the pan with 1 tablespoon of olive oil, cover with a lid, and cook for 5 minutes.

3. While the fennel is cooking, cook the pasta in a pot of boiling salted water according to the package instructions. Once cooked, drain the pasta, but reserve a mugful of the cooking water.

4. Deseed and finely slice the chili, then add it to the pan with the fennel. Cook uncovered until the fennel is soft and sticky, stirring occasionally.

5. Halve the tomatoes and add them to the pan for 2 minutes. Then, add the crabmeat followed by the drained pasta after 1 minute.

6. If needed, loosen the mixture with a splash of reserved cooking water. Season with sea salt and black pepper to taste. Sprinkle any reserved fennel tops over the dish and drizzle with 1 teaspoon of extra virgin olive oil.

7. Serve and enjoy!