Asparagus & crab linguine

Name: Asparagus & crab linguine
Total time: 20 min
Yield: 4–6
Cuisine: italian
Ingredients: 500 g dried linguine; 1 fresh red chilli; 1 large knob of butter; extra virgin olive oil; ½ teaspoon fennel seeds; 300 g crabmeat from sustainable sources; 2 bunches of asparagus; 1 lemon; pea shoots or rocket to serve

“A super-easy, fresh midweek supper by Georgina Hayden – a perfect pasta fest. ”

Serves 4–6

Cooks In20 minutes

DifficultySuper easy

Nutrition per serving

Calories 333 17%
Fat 11.8g 17%
Saturates 3.7g 19%
Sugars 2.9g 3%
Protein 24.1g 48%
Carbs 32.7g 13%

Of an adult's reference intake

Jamie Magazine

By Georgina Hayden

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Ingredients

500 g dried linguine
1 fresh red chilli
1 large knob of butter
extra virgin olive oil
½ teaspoon fennel seeds
300 g crabmeat , from sustainable sources
2 bunches of asparagus
1 lemon
pea shoots or rocket , to serve

Tap For Method

Jamie Magazine

By Georgina Hayden

Tap For Ingredients

Method

Cook the pasta in a large pan of boiling salted water according to the packet instructions.
Meanwhile, deseed and finely chop the chilli. Melt the butter with a little oil in a frying pan while you bash the fennel seeds using a pestle and mortar till ground.
Add the fennel to the pan with the chilli and fry for 1 minute, then add the crab to heat through. Once done, remove from the heat.
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, the zest and juice of the lemon and toss well, adding a little pasta water to loosen.
Season to taste, then serve with a drizzle of oil, topped with pea shoots or rocket.