White crab spaghetti Recipe

White crab spaghetti Recipe

  • 100m/3½fl oz olive oil
  • 2 sprigs fresh rosemary
  • 2 garlic cloves, peeled and left whole
  • 400g/14oz dried spaghetti
  • ½ fennel bulb, very finely sliced
  • 4 spears asparagus, finely sliced using a vegetable peeler
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 1 chilli, finely chopped
  • 50ml/2fl oz dry white wine
  • 200g/7oz fresh white crab meat
  • 1 lemon, zest and juice only
  • handful fresh parsley, roughly chopped
  • 50ml/2fl oz olive oil
  • salt and freshly ground black pepper
  • 1 tbsp fresh chervil leaves, to serve
  • 1 tbsp fresh tarragon leaves, to serve
  1. Heat the oil in a sauté pan and add the rosemary and garlic and cook for 1-2 minutes.
  2. Cook the spaghetti according to the packet instructions, with a little of the infused oil added to the water. Drain well and set aside.
  3. Take the rosemary and garlic out of the oil and drop in the fennel and asparagus to cook for 1 minute. Remove the fennel and garlic and set aside.
  4. Heat the rest of the infused oil in a large frying pan. Add the shallot and cook over a medium heat until soft. Add the garlic, chilli and a splash of the wine to the pan and stir to combine. Add the crab, cooked fennel and asparagus and cooked spaghetti to the pan and bring to the boil. Season to taste and add a splash more wine if needed. Add the lemon zest and parsley and mix well. Remove the pan from the heat.
  5. To serve, add the spaghetti to a bowl and season with the lemon juice and remaining herbs.