Crab Spaghetti

A quick supper with crab, fennel and peas


Serves 4

400g spaghetti
2 tablespoons olive oil
2 cloves garlic
1 red chilli
1 tsp fennel seeds
400g crab meat, brown and white
200g frozen peas
1 lemon, zest and juice
fresh parsley

Cook the spaghetti according to pack instructions.

Heat the oil in a frying pan and gently cook the garlic and chilli with the fennel seeds until soft. Add the peas and heat through followed by the brown crab meat.

Drain the pasta when cooked, reserving some of the cooking water. 

Add the white crab meat, lemon zest and juice to the sauce. Mix the pasta with the sauce and toss through the white crab meat and parsley, adding some of the pasta water to loosen if needed.

Divide between four bowls and drizzle with a good olive oil before serving.

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