Linguine with fennel orange and crab
Ingredients
- 2 tablespoons butter
- 1 head of fennel, thinly sliced
- 1/2 cup dry vermouth
- 3/4 cup low sodium chicken stock
- 1 pinch saffron threads
- 1 bunch tarragon, leaves rinsed and removed
- 2 cups golden tomatoes, roughly chopped
- 3/4 cup creme fraiche
- 1 orange
- 1 pound fresh linguine
- 1 pinch red pepper flakes
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