Crab and Asparagus Spaghetti

Charmaine Lu -
  • 400g trimmed asparagus
  • 300g spaghetti
  • 2 tbsp olive oil
  • 2 chopped shallots
  • 1 deseeded and chopped red chilli
  • ½ tsp fennel seeds, crushed
  • 3 sliced garlic cloves
  • 150g cherry tomatoes, halved
  • 80ml white wine
  • 200g crabmeat
  • 15g chopped parsley
  • 1 lime, zest and juice
  • 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