Fennel & Crab Spaghetti



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.



- 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

Chopped Herbs
Georgine Davies for Robert Welch

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.


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