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Fennel and Crab Pasta

There are actually three different types of fennel – you will be eating Florence Fennel. The other two are Sweet Fennel which is used for the herb tops and Bitter Fennel, the original wild plant. I saw a lot of it growing along the mountain footpaths when I was in Spain recently. I think it is really delicious, but a lot of people are put off as they think it has a woody texture. This is true if you cook the woody parts! I know it seems like a lot of waste, but a bit like celeriac and kohl rabi, the end result is much inproved it you prepare it well. Cut off all of the green stalk along with a bit of the top of the bulb. Any frondy bits can be kept, chopped and used to finish your dish. Trim the stem of brown and tough parts and consider removing the outer leaves – especially later in the season. Use the stalks to make fish stock.

I have left the type and amount of pasta to you, but Italians would use a long variety such as linguine or fettuccine, probably about 400g dry weight.

Serves 6

* 3 bulbs fennel * 2 dressed crabs, brown and white meat * 1 fresh red chilli, seeded and chopped * pasta * salt and pepper * juice of 2 lemons * chopped parsley – a handful * 4 tbsp good extra virgin olive oil

Prep the fennel as above then slice lengthways to a thickness of about 1cm. Mix together the remaining ingredients, except the pasta. Bring lots of salted water to the boil, add the fennel and pasta and bring once more to the boil. Simmer until the pasta is al dente. Drain and then toss in the sauce. Finish with chopped fennel herb and adjust the salt, pepper, lemon and oil to your taste.

Serve immediately.

Regards
The Gourmet Doctor