CRAB AND CHILLI ORECCHIETTE

INGREDIENTS

400g orecchiette

6 tbsp olive oil

1 shallot, finely chopped

1 medium head of fennel, trimmed, halved and finely sliced

2 garlic cloves, finely sliced

1 red chilli, deseeded and finely sliced

150ml white wine

300g cherry tomatoes, halved

200g white crab meat

100g brown crab meat

2 tbsp chopped parsley

2 tbsp chopped dill

Juice ½ lemon plus wedges to serve

METHOD

1. Cook the pasta according to the pack instructions, drain and set to one side. Heat half the olive oil in a large non-stick frying pan, add the shallot, fennel, garlic and chilli, and cook for 5 minutes.

2. Add the wine, bring to the boil and then simmer for 5 minutes until the fennel is tender and the wine has cooked off. Add the tomatoes to the pan and cook over a medium high heat for 5 minutes until softened.

3. Add the pasta to the pan along with the crab, parsley and dill. Season well and add a good squeeze of lemon juice. Divide among four warmed bowls and drizzle with the remaining oil. Serve with lemon wedges and plenty of crusty bread.