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Crab, Fennel and Basil Spaghetti

Here's how you make Crab, Fennel and Basil Spaghetti
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  • Servings: 4
  • Prep: 5m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 8 ounces spaghetti (dry)
  • 2 tablespoons olive oil
  • 1 1/2 cups fennel bulb, sliced, cored (about 1 medium)
  • 1 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 2 garlic cloves, thinly sliced
  • 12 ounces lump crabmeat, picked (fresh)
  • 5 tablespoons fresh flat leaf parsley, chopped, divided
  • 2 tablespoons fresh basil, thinly sliced
  • 2 tablespoons fresh mint, coarsely chopped
  • 4 lemon wedges
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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,

  • Step 4: Divide the pasta mixture into 4 bowls. Top evenly with the remaining parsley, basil, and mint. Serve with the lemon wedges.

We hope you enjoy this recipe!

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