The ultimate crab pasta. Using the brown crab meat and white wine to form the base of the sauce: out of this world. Iced fennel takes it to the next level.
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Serves
4
Fennel
Parsley
Chilli
Garlic
Anchovy
White Wine
Linguine
Lemon
Brown Crab Meat
White Crab Meat
Salt
Black Pepper
Olive Oil
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Serves
4
Fennel
Parsley
Chilli
Garlic
Anchovy
White Wine
Linguine
Lemon
Brown Crab Meat
White Crab Meat
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Begin with the fennel. Chop off the fronds so that you are left with just the bulb. Then, slice the bulb into wafer thin slices, almost like shavings. Fill a large bowl with ice and water, then place your sliced fennel into the bowl for 20 minutes.
Step 2.
Finely chop the parsley, including the stalks. Slice the garlic cloves into thin discs and chop the red chillies as finely as possible (with the seeds). Remove the anchovies from the jar, saving the oil for later. Finely slice, then set these ingredients aside.
Step 3.
Into a large frying pan place the chopped garlic, parsley stalks, anchovies, the oil from the anchovies and a large glug of olive oil. Just before the garlic starts to go brown, add in the white wine, mix well.
Step 4.
Meanwhile, get the linguine on. Remember to save a cup of the pasta water for later.
Step 5.
Back to the sauce. After the mixture has been bubbling for five minutes, stir in the brown crab meat. Combine thoroughly, so that the crab disintegrates into a brown liquid. Add the pasta water and stir.
Step 6.
Once the linguine is cooked, pour into the pan, tossing so that the pasta is completely coated. Then add the white crab meat, the chopped red chilli and the remaining parsley, stirring well.
Step 7.
Over the top of the pasta mixture squeeze in the juice of half a lemon, before sprinkling in a large pinch of salt and pepper. One last stir and the pasta is ready to plate up.
Step 8.
Strain the fennel, setting aside. Spoon the pasta mixture into a serving bowl. Top with a handful of iced fennel, another sprinkle of salt and pepper and a drizzle of olive oil. Then - tuck in!
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