Supper Lunch

Spaghetti with Crab, Lemon, Chilli, Parsley & Radish

5 prep, 10min cook

Serves 0

Ingredients

500g dried spaghetti

5 tbsps rapeseed oil

4 garlic cloves, peeled and sliced

1 tsp fennel seeds

1 large red chilli, deseeded and finely chopped

150g white crabmeat

50g brown crabmeat

2 lemons, zested and juiced

1 large bunch of parsley, shredded

Sea salt and black pepper

50g French breakfast radishes very thinly sliced

Method

Bring a large pan of salted water to the boil. Cook the spaghetti according to the packet instructions.

While you are waiting for the spaghetti to cook, in a large frying pan, heat the oil and add the garlic, fennel seeds, and cook over a medium heat until the garlic starts to turn golden brown. Remove from the heat and add the chilli, crab, lemon zest, juice and parsley.

Once the pasta is cooked, drain thoroughly and add to the pan with the crab sauce, season with sea salt and plenty of black pepper, mixing well. Divide between 4 warm bowls, sprinkle over the radishes and serve at once.