Crab asparagus pappardelle
Ingredients
- 1 tbsp olive oil
- pinch of fennel seeds
- ½ red chilli, finely chopped
- 2 shallots, finely chopped
- small bunch parsley, stalks finely chopped, leaves roughly chopped
- ½ lemon, zested and juiced
- 1 tbsp tomato purée
- 50ml vermouth
- 1 dressed crab (about 120g white and brown meat)
- 200g fresh egg pappardelle
- 200g asparagus, woody stalks removed, sliced on the diagonal (fatter stalks sliced in half lengthways)
- 1 tbsp crème fraîche
- 1 tbsp snipped chives
- handful chopped hazelnuts
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