Spaghetti with crab, lemon, chilli, parsley and radish shavings
Serves: 4
Ingredients
- 500g spaghetti
- 5 tbsp extra virgin olive oil
- 4 garlic cloves, 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 parsley, shredded
- sea salt and black pepper
- 50g radishes very thinly sliced
Method
- Bring a large pan of salted water to the boil and add the spaghetti. While it’s cooking,
- in a large frying pan, heat the olive oil, add the garlic and 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. Dived between 4 warm bowls, sprinkle over the radishes and serve at once.
- (www.loveradish.co.uk)
