- 2 baby fennel bulbs
- 200g/7Âźoz brown crabmeat
- 75g/2½oz unsalted butter
- 450g/1lb fresh tagliatelle
- 4 drops of truffle oil
- 2 lemons, juice only
- salt
- freshly ground black pepper
- 400g/15oz white crabmeat
- Put a large pot of salted water on to boil.
- Discard the tough outer leaves of the fennel bulbs, reserving the green feathery tops for garnish. Slice the bulbs into thin wedges and reserve.
- Force the dark crabmeat through a sieve and add to a saucepan with 3-4 tablespoons of water.
- Add the butter and place the mixture in a pan on a low heat to melt the butter and heat through. If the sauce is too thin, continue cooking until it reduces.
- Meanwhile, put the fennel wedges and the pasta into the boiling water to cook.
- Add the truffle oil to the crab sauce, and lemon juice to taste. Season with salt and pepper.
- Drain the fennel and pasta when it is al dente and return to the pan.
- Pour in the crab sauce and the white crab meat. Toss to coat.
- Serve with a sprinkling of the chopped fennel tops.