Serves 4
Preparation time 10 minutes
Cooking time 10–12 minutes
400 g (13 oz) dried linguine
100 ml (3½ fl oz) extra virgin olive oil
1 fennel bulb, trimmed and cut into thin strips
1 fresh red chilli, finely chopped
2 garlic cloves, thinly sliced
300 g (10 oz) fresh crabmeat
100 ml (3½ fl oz) dry vermouth, such as Noilly Prat
juice of 1 lemon
3 tablespoons roughly chopped flat leaf parsley
fennel fronds, to garnish
salt
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, heat 2 tablespoons of the oil in a large frying pan over a low heat, add the fennel, chilli and garlic and cook, stirring occasionally, for 5–6 minutes until slightly softened. Stir in the crabmeat, increase the heat to high and pour in the vermouth. Boil rapidly for 1–2 minutes until most of the liquid has evaporated, then remove from the heat and stir in the remaining oil and the lemon juice. Season with salt.
Drain the pasta and stir into the sauce with the parsley. Garnish with fennel fronds and serve immediately.
For crab & pasta salad, combine the ingredients, except the vermouth. Use an unwaxed lemon and add its grated rind. Use 300 g (10 oz) small pasta shells. When the pasta is cooked, drain, rinse under cold water and drain again. Toss the sauce in the pasta and add a little extra olive oil, if needed. Serve on 1 shredded iceberg lettuce.