The freshest catch: crab & caramelised fennel pasta

Crab, fennel and lemon work wonderfully in this speedy dish.

crab fennel pastaSERVES 2

2 tbsp extra virgin olive oil
1 tbsp unsalted butter
1 banana shallot, finely diced
1 garlic clove, finely diced
180g spaghetti
Pinch of chilli flakes, plus extra to serve
1⁄2 lemon, juiced, plus extra wedges to serve
100g white crab meat handful wild rocket leaves

  1. Heat 1 tbsp oil and the butter in a large frying pan over a medium heat, add the shallot and garlic and a pinch of salt and cook for 2 minutes until just starting to soften. Finely slice the fennel and add to the pan. Cook for 10-12 minutes, stirring regularly, until the fennel is soft, golden and caramelised.
  2. Meanwhile bring a large pan of water to the boil and add the pasta. Simmer for 1 minute less than stated on the pack instructions. Just before draining, scoop out a mugful of the cooking water.
  3. Stir the chilli flakes and lemon juice into the fennel. Then tip in the drained pasta, and a good glug of the cooking water. Toss together, then add the crab and remaining 1 tbsp olive oil and give a final toss. Arrange on plates with the rocket leaves, a pinch more chilli flakes and extra lemon wedges for squeezing over.

Food styling: Katy McClelland. Styling: Lydia Brun. Tiles,