Fennel seafood linguine
Ingredients
- 1 fresh dressed crab (or about 150g mixed white and brown crabmeat)
- 3 tbsp crème fraîche
- ½ tsp cayenne pepper or ground white pepper
- 1 small fennel bulb (about 120g)
- 3 tbsp olive oil
- 1 shallot finely chopped
- 1 red chilli finely chopped
- 2 garlic cloves crushed
- 1 large tomato cut into wedges (or a handful of cherry tomatoes, sliced)
- 125ml vermouth or white wine
- 180g linguine
- 1 tbsp mixed soft herbs finely chopped (flat-leaf parsley, tarragon and dill or chervil work well)
- squeeze of lemon juice to serve (optional)
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