CRAB SPAGHETTI

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PREP TIME 12 minutes
COOK TIME 10-12 minutes per batch
SERVES 4

INGREDIENTS

4 garlic cloves, thinly sliced

2-3 fresh red chillies, deseeded and finely chopped

Juice of ½ lemon, plus extra for drizzling

1 fennel bulb, outer leaves removed, diced (tops reserved for garnish)

2 tbsp extra virgin olive oil, plus extra for drizzling

400 g freshly picked white crab meat

½ cup crème fraîche

4 tbsp white wine

Sea salt and freshly ground black pepper, to taste

500 g linguine or spaghetti

METHOD

Step 1 

Heat the olive oil in a sauté pan over medium-high heat. Add the fennel, chillies, and garlic, and cook until the fennel softens and the garlic and chilli are fragrant.

Step 2

Pour in the white wine and let it reduce by half. Meanwhile, cook the pasta according to the packet instructions.

Step 3

Once the wine has reduced, stir in the crab meat and 1 tablespoon of lemon juice. Add the crème fraîche and mix until combined.

Step 4

When the pasta is cooked, drain it and toss it into the sauté pan with the crab sauce. Stir well to coat the pasta evenly.

Step 5

To serve, divide the spaghetti among plates, drizzle with extra olive oil, and garnish with the reserved fennel tops. Add a squeeze of extra lemon juice if desired.

Enjoy your delicious crab spaghetti!