Paddle crab with capellini, fennel, chilli and garlic

Paddle crab with capellini, fennel, chilli and garlic

Photo by Tamara West

Bevan Smith

Bite 18/3/2013

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Fennel is a great addition to this seafood pasta.

Ingredients

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180 g Capellini pasta, (use up to 200g)
120 ml Extra virgin olive oil
2 Fennel bulbs, large. Shaved or finely sliced
4 pinches Chilli flakes, dried
3 Garlic cloves, crushed
6 Paddle crabs, pick crabmeat from 6 large cooked paddle crabs
1 to taste Sea salt and cracked black pepper
1 Lemon, juice of
½ cup Parsley, picked and finely chopped
½ cup Fennel, tops, finely chopped

Directions

  1. Bring a large pot of lightly salted water to the boil over a high heat. Add capellini and boil for 3 to 4 minutes or until just cooked, stirring occasionally. 
  2. Drain pasta in a colander then toss with 20ml of olive oil to prevent from sticking together.
  3. Heat remaining olive oil in a large heavy based frying pan over a medium to high heat. Add fennel and cook for 2 minutes without allowing it to colour.
  4. Add chilli and garlic and cook for a further 30 seconds without colouring. 
  5. Add crabmeat and season with a little salt and pepper before increasing heat slightly and adding lemon juice, herbs and warm pasta. 
  6. Mix well to combine, adjust seasoning to taste and divide pasta between 4 bowls. Serve immediately. Crusty fresh bread or a simple green salad would be a great side to this dish. 

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