Linguine with fennel and crab

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Serves: 4

By wobbegong



  • 1 lemon

  • 1 tin white crab meat

  • 1 clove garlic

  • 1 tsp fennel seeds

  • 1 fennel

  • 280g linguine


  1. Put the linguine on to boil.
  2. Crush the fennel seeds and fry them with the garlic in a little olive oil, don't let the garlic burn. Add the zest and juice of the lemon, then add the crab meat and heat through.
  3. Chop the fennel, reserving the green fluffy bits on top.
  4. Put the fennel in with the boiling linguine for the last 3-4 minutes.
  5. Drain the linguine and fennel, keeping some of the water to one side.
  6. Mix it all in with the other pan, you might need to add some of the drained water to loosen it up. Serve with olive oil to drizzle and put the fluffy fennel top bits on top.

Additional Information

  • italian

  • lemon

  • Pasta

  • Shellfish

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

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