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.
Ingredients
| Fennel | 1 bulb |
| Dried spaghetti | 150 g |
| Red chilli | 1 fresh |
| Mixed-colour cherry tomatoes | 160 g |
| Pasteurised crab meat | 160 g |
Step 1
Heat a large non-stick frying pan over medium-low heat.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
