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🍝 Spicy Crab Meat Pasta

500 kcal · 30 min · 4 servings

Ingredients

• 1 bulb fennel
• 2 cloves garlic
• 1 lemon
• 1 red chili pepper
• 5 sprigs parsley
• 250 g crab meat (chilled counter)
• 350 g long, narrow pasta (e.g. linguine)
• salt
• 4 tbsp olive oil
• 160 ml Mediterranean vegetable broth
• pepper

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Slice the fennel into very thin slices.
3. 3. Wash the fennel fronds.
4. 4. Shake the fennel fronds dry.
5. 5. Set the fennel fronds aside.
6. 6. Peel the garlic.
7. 7. Slice the garlic into thin slices.
8. 8. Cut the lemon in half.
9. 9. Squeeze the juice from the lemon.
10. 10. Wash the chili pepper.
11. 11. Cut the chili pepper in half lengthwise.
12. 12. Remove the seeds from the chili pepper.
13. 13. Finely chop the chili pepper.
14. 14. Wash the parsley.
15. 15. Shake the parsley dry.
16. 16. Pluck the parsley leaves from the stems.
17. 17. Chop the parsley coarsely.
18. 18. Chop the reserved fennel fronds.
19. 19. Drain the crab meat in a sieve.
20. 20. Squeeze the crab meat very gently.
21. 21. Bring plenty of water to a boil.
22. 22. Salt the cooking water.
23. 23. Cook the pasta al dente according to package instructions.
24. 24. Heat 2 tablespoons of olive oil in a large non-stick pan.
25. 25. Add the fennel to the hot pan.
26. 26. Add the chili pepper to the pan.
27. 27. Add the garlic to the pan.
28. 28. Sauté the vegetables for 3 to 4 minutes while stirring.
29. 29. Add the crab meat to the pan.
30. 30. Add the broth to the pan.
31. 31. Let the mixture reduce for 1 to 2 minutes.
32. 32. Stir the parsley into the sauce.
33. 33. Stir the remaining oil into the sauce.
34. 34. Season the sauce with lemon juice.
35. 35. Season the sauce with salt.
36. 36. Season the sauce with pepper.
37. 37. Drain the pasta.
38. 38. Let the pasta drain.
39. 39. Fold the pasta into the sauce.
40. 40. Sprinkle the pasta with the fennel fronds.
41. 41. Serve the pasta.

Nutrition per serving

• kcal: 500
• Protein: 22 g · Fett/Fat: 15 g · Carbs: 66 g