Quick Crab and Fennel Tortiglioni Recipe

Name: Crab and Fennel Tortiglioni Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 fennel bulb, finely chopped; 4 shallots, finely chopped; 1 teaspoon fennel seeds, crushed; 20g (¾oz) flat leaf parsley, leaves picked and chopped, stalks finely chopped; 2 anchovy fillets, in oil; 150ml (5fl oz) dry white wine; 100g (3½oz) fresh picked brown crab meat; 200ml (7fl oz) fish stock; 325g (11½oz) dried tortiglioni pasta; 100g (3½oz) fresh picked white crab meat; 100ml (3½fl oz) double cream; 2 tablespoons lemon juice; salt and pepper; 1 red chilli, finely chopped; grated zest of 1 lemon

PREP: 15 MINUTES COOK: 25 MINUTES SERVES 4

Crab always feels like a bit of a luxury and this dish is a real treat for seafood lovers. The subtle aniseed of the fennel married with cream, wine and then the holy trinity of lemon, chilli and parsley, leaves this teetering on heavenly. In our kitchen, we make this with linguine but tortiglioni is the ideal pasta: big, barrel-like tubes with ridges that hold a sauce really well. Rigatoni will also do, or even penne, and linguine is fine, too. So, basically, whatever pasta you like!

Crab and Fennel Tortiglioni Recipe

Our Crab and Fennel Tortiglioni is a delightful blend of fresh flavours and comforting textures, perfect for any occasion. With its aromatic hints of fennel and rich crab sauce, this dish effortlessly elevates your pasta night to something truly special.

PREP TIME

15 minutes

COOK TIME

25 minutes

TOTAL TIME

40 minutes

SERVINGS

Ingredients

2 tablespoons olive oil
1 fennel bulb, finely chopped
4 shallots, finely chopped
1 teaspoon fennel seeds, crushed
20g (¾oz) flat leaf parsley, leaves picked and chopped, stalks finely chopped
2 anchovy fillets, in oil
150ml (5fl oz) dry white wine
100g (3½oz) fresh picked brown crab meat
200ml (7fl oz) fish stock
325g (11½oz) dried tortiglioni pasta
100g (3½oz) fresh picked white crab meat
100ml (3½fl oz) double cream
2 tablespoons lemon juice
salt and pepper

To garnish:

1 red chilli, finely chopped
grated zest of 1 lemon

Instructions

Place a large frying pan on a medium heat. Add the olive oil followed by the fennel, shallots, fennel seeds and parsley stalks.
Cook for 10 minutes, stirring continuously, until the fennel has softened. Add the anchovy fillets and break them down with a wooden spoon.
Increase the heat and stir in the white wine. Reduce to a simmer and allow the wine to reduce by half – this will take 2–3 minutes.
Add the brown crab meat and fish stock, stir and allow to simmer on a low heat for a few minutes while you cook the pasta.
Cook the pasta in a large pan of salted water according to the packet instructions until al dente.
Drain, saving a cup of the pasta water to add later.
Tip the pasta into the frying pan. Add the white crab meat, then stir in the cream along with a splash of the reserved pasta water.
Allow to simmer for 1 minute, tossing the pasta into the sauce. Add the lemon juice and season to taste.
Divide the pasta between individual serving bowls, scatter over the chilli, lemon zest and chopped parsley leaves, and serve.