Ingredients
The following ingredients have 4 Servings
- 500g dried linguine
- 1 tbs extra virgin olive oil, plus extra to serve
- 25g unsalted butter
- 1/2 tsp fennel seeds
- 300g small zucchini, thinly sliced into rounds
- 1/2 long red chilli, thinly sliced
- 450g picked crab meat
- Juice of 1 lemon
- 1/2 bunch flat-leaf parsley leaves, chopped
Instruction
- Bring a large pan of salted water to the boil and cook the linguine according to packet instructions. Drain the pasta, reserving 1/2 cup (125ml) cooking liquid.
- Meanwhile, heat the oil and butter in a large frypan over medium heat, swirling to melt butter. Add the fennel seeds, zucchini and chilli, and cook, stirring occasionally, for 3 minutes or until slightly softened. Add the drained pasta along with crab meat and lemon juice, adding a little reserved cooking liquid to loosen.
- Divide mixture among bowls and scatter with parsley. Season, then drizzle with extra olive oil to serve.
