Spaghetti with crab

Ingredients

500g dried spaghetti

5 tbsp extra virgin olive oil

4 garlic cloves, sliced

1 tsp fennel seeds

1 large red chilli, deseeded and finely chopped

150g white crabmeat

50g (2oz) brown crabmeat

2 lemons, zested and juiced

1 large bunch parsley, shredded

Sea salt and black pepper

50g (2oz) French breakfast radishes, very thinly sliced

Method

Cook the spaghetti according to packet instructions.

Meanwhile, in a large frying pan, heat the olive oil, then add the garlic and fennel seeds. Cook over medium heat until the garlic starts to turn golden brown.

Remove from heat and add red chilli, crab, lemon zest, juice and parsley.

Once the pasta is cooked, drain thoroughly then add to the pan. Season to taste and mix well.

Divide between bowls, sprinkle over radishes and serve.

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