The freshest catch: Crab & caramelised fennel pasta

Crab, fennel and lemon work wonderfully in this speedy dish.

SERVES 2

TAKES 25 minutes

2 tbsp extra virgin olive oil

1 tbsp unsalted butter

1 banana shallot, finely diced

1 garlic clove, finely diced

1 large fennel bulb, tough outer layer removed then halved and core removed

180g spaghetti

pinch of chilli flakes, plus extra to serve

½ lemon, juiced, plus extra wedges to serve

100g white crab meat

handful wild rocket leaves

• Heat 1 tbsp oil and the butter in a large frying pan over a medium heat, add the shallot and garlic and a pinch of salt and cook for 2 minutes until just starting to soften. Finely slice the fennel and add to the pan. Cook for 10-12 minutes, stirring regularly, until the fennel is soft, golden and caramelised.
• Meanwhile bring a large pan of water to the boil and add the pasta. Simmer for 1 minute less than stated on the pack instructions. Just before draining, scoop out a mugful of the cooking water.
• Stir the chilli flakes and lemon juice into the fennel. Then tip in the drained pasta, and a good glug of the cooking water. Toss together, then add the crab and remaining 1 tbsp olive oil and give a final toss. Arrange on plates with the rocket leaves, a pinch more chilli flakes and extra lemon wedges for squeezing over.