Crab and Asparagus Spaghetti

Chop the asparagus spears into thirds. Cook the pasta in boiling salted water, adding the asparagus pieces for the final 3 mins of cooking time. Meanwhile, heat the oil in a frying pan and fry the shallots with a pinch of sea salt for 4 mins. Add the fennel seeds, chilli and garlic, and cook for 2 mins more. Tip in the tomatoes and cook for a further 5 mins, then splash in the wine and cook for a minute to reduce. Stir in the crabmeat.
Use tongs to transfer the spaghetti to the pan with the crab mixture. Toss well to coat, loosening with a little pasta water if necessary. Cook for 2 mins, then sprinkle with the parsley, lime juice and zest, and plenty of black pepper. Mix to combine, then serve and enjoy.

15 mins

4 serving

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