This is such a simple but delicious dish. Created exclusively for us by chef Georgina Davies it is perfect for an intimate dinner, to share with friends or as a midweek meal. For ease, you can prepare the fennel, onion and crab mixture ahead, and cook the pasta to mix everything together when your guests arrive. 

SERVES 4

INGREDIENTS

300g mixed crab meat

500g spaghetti

1 large fennel bulb, thinly sliced

1 onion, thinly sliced

3 garlic cloves, chopped

2 tsp fennel seeds

1 red chilli, finely chopped

1 small bunch of dill, finely chopped

1 small bunch of mint, finely chopped

1 small bunch of parsley, finely chopped

Zest & juice of 1 lemon

A good glug of olive oil

 

METHOD

  1. In a large frying pan, sauté the fennel, onion and garlic over a medium to low heat for 20minutes, until really soft and caramelised. Remove from the heat.
  2. Meanwhile, boil a large pan of salted water and cook the pasta according to packet instructions.
  3. Off the heat, add the crab, fennel seeds, chilli, lemon zest and juice and all of the chopped herbs to the fennel and onion mixture and combine thoroughly.
  4. Drain the pasta, reserving a little of the water it was cooked in. Pour the spaghetti into the pan with the crab and fennel mixture; combine really well over a low heat to coat the pasta with all of those lovely flavours. Add a splash or two of the pasta water to loosen it all up to a silky texture.
  5. Finally, drizzle over a good glug of olive oil and serve with a crisp green salad.