- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Impress dinner guests with this deceptively quick and easy fennel and crab linguine. It's a lovely summertime dish served with a glass of chilled wine
Ingredient:
- 1 fresh dressed crab (or about 150g mixed white and brown crabmeat)
- 3 tbsp crème fraîche
- ½ tsp cayenne pepper or ground white pepper
- 1 small fennel bulb (about 120g)
- 3 tbsp olive oil
- 1 shallot, finely chopped
- 1 red chilli, finely chopped
- 2 garlic cloves, crushed
- 1 large tomato, cut into wedges (or a handful of cherry tomatoes, sliced)
- 125ml vermouth or white wine
- 180g linguine
- 1 tbsp mixed soft herbs, finely chopped (flat-leaf parsley, tarragon and dill or chervil work well)
- squeeze of lemon juice, to serve
