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Crab Linguine

Serves 4-6


1 heaped teaspoon fennel seeds

2- fresh red chillies, deseeded and very finely chopped (1 tsp reserved for garnish)

zest and juice of 1 lemon

1 fennel bulb, outer leaves removed, halved and very finely shaved with a speed peeler, herby tops reserved for garnish

140ml extra virgin oil, plus extra for drizzling

500g crab meat

sea salt and freshly ground black pepper

a bunch of medium sized asparagus, trimmed and finely shaved (reserved in a bowl of ice water) shavings with peeler.

500g linguine or spaghetti 

Dressing for Aspargus:

1 tbs lemon juice

1 tsp olive oil

pinch of salt



Toast and grind up fennel seeds with mortar and pestle.

Put oil in a bowl over a pan of boiling water Add fennel seeds and chilli first. Add lemon zest, juice, fennel and crabmeat. Add salt and pepper to taste. meanwhile.

Cook pasta according to package instructions.

Combine crab mixture and pasta, adding a bit of cooking water or seasoning as necessary.

Dress asparagus with lemon juice, olive oil and salt. Place on top of pasta with the reserved chilli and fennel tops. Serve immediately.