As we make our way into the spring season why not try out this delicious full of flavour crab, chilli and lemon linguine dish which is guaranteed to leave you wanting more!
Ingredients - Serves 4
1 tbsp olive oil
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1 tbsp dried fennel seeds, crushed
200g brown crabmeat
200g white crabmeat
Small bunch flatleaf parsley, chopped
Cook the pasta in a large pan of heavilly salted water until 'al dente'.
Heat the olive oil in a frying pan over a low heat and fry off
the garlic, chilli and fennel seeds until softened.
Add the juice and zest of the lemon and the brown crabmeat.
Drain the pasta saving a small amount of the starchy cooking water to finish the sauce.
Toss the cooked pasta, sauce and white crabmeat together with the parsley and cooking water.
Adjust the seasoning and dress with some olive oil.