Spaghetti with crab, lemon, chilli, parsley and radish shavings
This is a really simple and quick dish to make but looks and tastes beautifully fresh and that delicate picante bite from the chilli and the radish gives it a nice edge! Reduce the amount of chilli and it works really well for the whole family. All kids love spaghetti!
|500g dried 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 of parsley, shredded|
|Sea salt and black pepper|
|50g French breakfast radishes very thinly sliced|
Step by step
- Bring a large pan of salted water to the boil. Cook the spaghetti according to the packets instructions.
- While you are waiting for the spaghetti to cook, in a large frying pan, heat the olive oil, 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 then 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.