Crab & fennel spaghetti

With cherry tomatoes & a kick of fresh chilli

Crab & fennel spaghetti

Crab & fennel spaghetti

Serves 2
Cooks In18 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 464 23%
  • Fat 13.2g 19%
  • Saturates 2.6g 13%
  • Sugars 8.6g 10%
  • Salt 1.1g 18%
  • Protein 26.1g 52%
  • Carbs 63.9g 25%
  • Fibre 3.5g -
Of an adult's reference intake
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
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Ingredients

  • 1 bulb of fennel
  • 150 g dried spaghetti
  • 1 fresh red chilli
  • 160 g ripe mixed-colour cherry tomatoes
  • 160 g mixed brown & white crabmeat , from sustainable sources
Tap For Method
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Ingredients

Method

  1. Put a large non-stick frying pan on a medium-low heat.
  2. 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.
  3. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  4. Deseed and finely slice the chilli, stir into the fennel pan and cook uncovered until soft and sticky, stirring occasionally.
  5. Halve the tomatoes and toss into the pan for 2 minutes, followed by the crabmeat and, 1 minute later, the drained pasta.
  6. 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.
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