Crab with fennel & chilli is a winning combination. Another perfect pasta dish by Ruth & Rose of the River Café.
Wine Suggestion: We find a great match for crab is a top quality Garganega and we highly recommend the Pra Soave “Staforte” which is made from low-yielding, 100% Garganega, old vines. Utterly pure and delicious.
Crab linguine – serves 4
- 1 fennel bulb
- 1 garlic clove, finely chopped
- 1 tbsp fennel seeds, crushed
- 2 dried hot chillies, crumbled
- 1 lemon, grate the zest and squeeze out the juice
- extra virgin olive oil
- 400g crabmeat
- 320g linguine
Remove the tough outer part and stem from the fennel. Slice the bulb across the grain very finely (use a mandolin if you have one). Reserve the green tops.
Heat 2 tbsp oil in a heavy-based pan, add the garlic, fennel seeds, and chilli and cook to soften. Add the crab, lemon zest, and juice, then season. Stir just to heat the crab through.
Cook the linguine in boiling water for 5 minutes, then add the fennel slices and cook together until al dente. Reserve a little of the cooking water when you drain the pasta.
Add the drained pasta to the crab mixture and toss together until well combined. You can add a little of the reserved cooking water at this stage to loosen if necessary.
Serve with your best olive oil.
(Original recipe from Italian Two Easy by Rose Gray & Ruth Rogers, Clarkson Potter, 2006.)