Remove the tough outer part and stalk of the fennel. Slice the bulb as finely as you can across the grain. Keep any of the green tops and chop finely
Peel and finely chop the garlic, halve, deseed and finely chop chilli
Crush the fennel seeds and grate the zest of the lemon, and squeeze the juice.
Heat two tablespoons of oil in a thick-bottomed pan, add the garlic, fennel seeds and chilli, and cook to soften
Add the crab, lemon juice and zest, and seasonStir through, just to heat up the crab.
Cook the linguine in boiling, salted water for five minutes, then add the fennel slices and cook together until al dente. Drain the pasta, keeping a little of the water,
Add the parsley and reserved chopped fennel fronds to the crab mixture and mix thoroughly
Add the drained pasta to the crab mixture. Stir thoroughly to combine, adding a little of the reserved water to loosen the sauce if necessary
Season and serve with a little olive oil.
Prepared crab isn't cheap, so I buy little pots of it from the fishmonger or where you see it on offer. I buy it in Cornwall and freeze it. Then make a dish that is simple but will stretch it out. Zingy and hot, this will have you thinking about where to go for your next summer hols.