Asparagus & crab linguine

Asparagus & crab linguine

main courses | serves 4

1. Cook the pasta according to pack instructions. Meanwhile, melt the butter with a little oil in a frying pan. Bash the fennel seeds using a pestle and mortar till ground then add to the pan with the chilli. Fry for a minute, then add the crab to heat through. Remove from the heat.
2. Using a peeler, shred your asparagus into long thin strips and leave to one side. When the pasta is done, drain, reserving a cup of the pasta water and add the pasta to the frying pan with the crab. Place back on a medium heat, add the asparagus, zest and juice of the lemon and toss well, add a little pasta water to loosen and season to taste. Serve with a drizzle of olive oil, topped with pea shoots or rocket.

 

Recipe Georgie Socratous
Photo Dan Jones


from Issue 11

ingredients

• 500g linguine
• A large knob of butter
• Extra-virgin olive oil
• ½ teaspoon fennel seeds
• 1 red chilli, deseeded and finely chopped
• 300g crabmeat
• 2 bunches of asparagus
• Zest and juice of 1 lemon
• Pea shoots or rocket, to serve

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