Name: Crab & asparagus pappardelle
Prep time: 10 min
Cook time: 10 min
Yield: 2
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 -

Ingredients for - Crab & asparagus pappardelle

1. 1 tbsp olive oil

2. pinch of fennel seeds

3. ½ red chilli , finely chopped

4. 2 shallots , finely chopped

5. small bunch parsley , stalks finely chopped, leaves roughly chopped

6. ½ lemon , zested and juiced

7. 1 tbsp tomato purée

8. 50ml vermouth

9. 1 dressed crab (about 120g white and brown meat)

10. 200g fresh egg pappardelle

11. 200g asparagus , woody stalks removed, sliced on the diagonal (fatter stalks sliced in half lengthways)

12. 1 tbsp crème fraîche

13. 1 tbsp snipped chives

14. handful chopped hazelnuts

How to cook deliciously - Crab & asparagus pappardelle

1 . Stage

Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.

2 . Stage

Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.