Crab and Fennel Spaghetti
|1||bulb of fennel|
|1||fresh red chilli|
|160g||ripe mixed-colour cherry tomatoes|
|160g||mixed brown & white crabmeat|
Put a large non-stick frying pan on a medium-low heat. Trim the fennel, pick and reserve any leafy tops, then halve the bulb and finely slice it. Place in the pan with 1 tablespoon of olive oil and cook with the lid on for 5 minutes. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
Deseed and finely slice the chilli, stir into the fennel pan and cook uncovered until soft and sticky, stirring occasionally. Halve the tomatoes and toss into the pan for 2 minutes, followed by the crabmeat and, 1 minute later, the drained pasta. Loosen with a splash of reserved cooking water, if needed, then season to perfection with sea salt and black pepper, sprinkle over any reserved fennel tops and drizzle with 1 teaspoon of extra virgin olive oil. Enjoy.
CALORIES 464kcal FAT 13.2g SAT FAT 2.6g PROTEIN 26.1g CARBS 63.9g SUGAR 8.6g SALT 1.1g FIBRE 3.5g.
5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus.