Crab, caramelised fennel & red chilli linguine

Crab, caramelised fennel & red chilli linguine

By Dylan Santiago
10’ Prep time
15’ Cook time
25’ Total time
453 Calories
2 Serving

Summary

A speedy, light supper dish which is full of flavour.
Dylan Santiago 0 Followers

Step by Step

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Step 1

Heat 1 tbsp oil in a large frying pan over a medium heat, add the fennel and shallot and season. Cover with a lid and sweat gently for 5 minutes until soft, then uncover and fry for another 5 minutes, stirring regularly until starting to caramelise.
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Step 2

Meanwhile, bring a large pan of water to the boil and add the pasta. Simmer for 1 minute less than stated on the pack instructions. Just before draining, scoop out a mugful of the cooking water and set aside.
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Step 3

Add the chilli and finely grated zest from half the lemon to the fennel, then tip in the drained pasta and 6 tbsp of the reserved cooking water and toss together. Toss through the juice of the whole lemon and most of the basil and crab meat, then divide between plates and drizzle with the remaining 1 tbsp oil. Grind over some black pepper and scatter over the remaining basil to serve.

Ingredient

  • Lemon
    Lemon
    1
  • Olive oil
    Olive oil
    2 tbsp
  • Basil
    Basil
    10
  • Red chilli
    Red chilli
    1
  • Shallot
    Shallot
    1
  • Fennel
    Fennel
    1 bulb/s
  • Linguine
    Linguine
    150 grams
  • White crab meat
    White crab meat
    100 grams

Nutrition Facts

View nutrition facts
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