Spicy Crab Pasta

Ingredients

• 1 bulb fennel
• 2 cloves garlic
• 1 lemon
• 1 red chili pepper
• 5 sprigs parsley
• 250 g crab meat (from the refrigerated section)
• 350 g long, thin pasta such as linguine
• Salt
• 4 tbsp olive oil
• 160 ml Mediterranean vegetable broth
• black pepper

Instructions

1. 1.

   Clean and slice the fennel bulb into thin rounds. Wash and dry the fennel fronds, then set aside.

2. 2.

   Peel the garlic cloves and slice them thinly. Cut the lemon in half and squeeze out the juice.

3. 3.

   Wash the chili pepper, halve it lengthwise, remove seeds, and finely chop.

4. 4.

   Wash the parsley, shake off excess water, pick off leaves, and roughly chop. Also chop the fennel fronds.

5. 5.

   Drain the crab meat in a sieve and gently press to remove excess liquid.

6. 6.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente.

7. 7.

   Meanwhile, heat 2 tablespoons of olive oil in a large non‑stick pan. Sauté the fennel, chili, and garlic for 3–4 minutes while stirring.

8. 8.

   Add the crab meat and broth, letting it reduce for 1–2 minutes.

9. 9.

   Stir in the parsley and remaining olive oil. Season with lemon juice, salt, and pepper. Drain the pasta, toss it into the pan, and mix well. Sprinkle with fennel fronds before serving.