Crab, Fennel and Basil Spaghetti Recipe

"This is the original recipe, but it is very versatile! Crab is often very expensive here, so feel free to substitute shrimp of flaky, white fish. You can also change up the herbs, using tarragon, chives, or chevril. I like to have fun with whatever I have on hand."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (324.4 g)
Calories 337.3
Total Fat - 8.3 g
Saturated Fat - 1.2 g
Cholesterol - 0 mg
Sodium - 192.9 mg
Total Carbohydrate - 66.6 g
Dietary Fiber - 7.4 g
Sugars - 5.6 g
Protein - 11.5 g
Calcium - 109.4 mg
Iron - 4.1 mg
Vitamin C - 123.5 mg
Thiamin - 0.4 mg

Step by Step Method

Step 1

Cook the pasta according to the package instructions, omitting the fat and salt. Drain the pasta over a bowl, reserving 3/4 cup of the pasta water for the sauce.

Step 2

Heat oil in a large skillet over medium heat. Add the fennel and cook for 7 minutes. Add the crushed red pepper, salt, and garlic. Cook for 1 minute.

Step 3

Add the crab and cook for 2 minutes, stirring occasionally. Add the pasta and 3/4 cup of pasta water; toss to coat. Stir in 3 tablespoons chopped parsley,