Paddle Crab with Capellini, Fennel, Chilli & Garlic

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8 December 2015 BY Julie Biuso
SERVES: 4

Recipe from Riverstone Kitchen Another Helping
By Bevan Smith

Ingredients

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200g (7 ounces) capellini pasta 120ml (about 4 fluid ounces) extra virgin olive oil 2 large fennel bulbs, shaved or finely sliced 4 pinches of dried chilli flakes 3 cloves garlic, peeled and crushed Crabmeat picked from 6 large cooked paddle crabs Sea salt and black pepper Juice of 1 lemon 2 cups parsley, picked and finely chopped 2 cups fennel tips, finely chopped

Method

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1 Bring a large pot of lightly salted water to the boil over a high heat. Add capellini and boil for 5 minutes or until just cooked, stirring occasionally. Drain pasta in a colander then toss with 20ml (about 1½ tablespoons) olive oil to prevent sticking together.

2 Heat remaining olive oil in a large heavy-based frying pan (skillet) over a medium to high heat. Add fennel and cook for 2 minutes without colour. Add chilli and garlic and cook for a further 30 seconds without colour. Add crabmeat and season with a little salt and pepper before increasing heat slightly and adding lemon juice, herbs and warm pasta. Mix well to combine, adjust seasoning to taste and divide pasta between four bowls. Serve immediately.