Recipe courtesy of Ruth Rogers
Episode: London, England
Linguine Crab
Total:
30 min
Active:
10 min
Yield:
about 4 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
about 4 servings
Level:
Easy

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.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Linguine with Crab, Radicchio, and Garlic

Recipe courtesy of Mario Batali

Lemon Linguine

Linguine with Walnuts: Linguine alle Noci

Recipe courtesy of Mario Batali

Clams Casino Linguine

Recipe courtesy of Claire Robinson

Linguine with Sea Urchins

Recipe courtesy of Mario Batali

Linguine with Red Snapper

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV