Recipe courtesy of Ruth Rogers
Linguine Crab
- Level: Easy
- Yield: about 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 445
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 68
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 30
- Cholesterol
- 96
- Sodium
- 596
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1 fennel bulb
Extra-virgin olive oil
1 garlic clove, peeled and finely chopped
1 tablespoon fennel seeds, crushed
2 dried chilis, crumbled
About 14 ounces (400 grams) crabmeat
1 lemon, zest grated and juiced
About 11.5 ounces (320 grams) linguine
Directions
- Remove the tough, outer part and stalk of the fennel. Slice the bulb as finely as you can across the grain. Keep any of the green tops.
- Heat 2 tablespoons oil in a thick-bottomed pan, add the garlic, fennel seeds, and chilis and cook to soften. Add the crab, zest and lemon juice, and season. Stir through, just to heat up the crab.
- Cook the linguine in boiling salted water for 5 minutes, then add the fennel slices, and cook together until al dente. Drain the pasta, keeping a little of the water, and add to the crab mixture. Stir thoroughly to combine, adding a little of the reserved water to loosen the sauce, if necessary.
- Serve with olive oil.