Linguine Crab

Directions

1. 1
   Remove the tough, outer part and stalk of the fennel.
2. 2
   Slice the bulb as finely as you can across the grain.
3. 3
   Keep any of the green tops.
4. 4
   Heat 2 tablespoons oil in a thick-bottomed pan, add the garlic, fennel seeds, and chilis and cook to soften.
5. 5
   Add the crab, zest and lemon juice, and season.
6. 6
   Stir through, just to heat up the crab.
7. 7
   Cook the linguine in boiling salted water for 5 minutes, then add the fennel slices, and cook together until al dente.
8. 8
   Drain the pasta, keeping a little of the water, and add to the crab mixture.
9. 9
   Stir thoroughly to combine, adding a little of the reserved water to loosen the sauce, if necessary.
10. 10
    Serve with olive oil.