Crab and Iced Fennel Linguine

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Step 1.

Begin with the fennel. Chop off the fronds so that you are left with just the bulb. Then, slice the bulb into wafer thin slices, almost like shavings. Fill a large bowl with ice and water, then place your sliced fennel into the bowl for 20 minutes.

Step 2.

Finely chop the parsley, including the stalks. Slice the garlic cloves into thin discs and chop the red chillies as finely as possible (with the seeds). Remove the anchovies from the jar, saving the oil for later. Finely slice, then set these ingredients aside.

Step 3.

Into a large frying pan place the chopped garlic, parsley stalks, anchovies, the oil from the anchovies and a large glug of olive oil. Just before the garlic starts to go brown, add in the white wine, mix well.

Step 4.

Meanwhile, get the linguine on. Remember to save a cup of the pasta water for later.

Step 5.

Back to the sauce. After the mixture has been bubbling for five minutes, stir in the brown crab meat. Combine thoroughly, so that the crab disintegrates into a brown liquid. Add the pasta water and stir.

Step 6.

Once the linguine is cooked, pour into the pan, tossing so that the pasta is completely coated. Then add the white crab meat, the chopped red chilli and the remaining parsley, stirring well.

Step 7.

Over the top of the pasta mixture squeeze in the juice of half a lemon, before sprinkling in a large pinch of salt and pepper. One last stir and the pasta is ready to plate up.

Step 8.

Strain the fennel, setting aside. Spoon the pasta mixture into a serving bowl. Top with a handful of iced fennel, another sprinkle of salt and pepper and a drizzle of olive oil. Then - tuck in!

It might be more expensive, but heading to your local fishmongers to source the crab is totally worth it for this dish. Treat yourself MOB.

200g Fennel
Bunch of Parsley
2 Red Chillies
3 Cloves of Garlic
5 Anchovies
200ml White Wine
400g Linguine
1 Lemon
200g Brown Crab Meat
300g White Crab Meat
Olive Oil