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
, 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.