Linguine Crab

Foodnetwork

Ready in: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Dairy Free

Ingredients

  • About 14 ounces (400 grams) crabmeat
    Seafood
  • 2 dried chilis, crumbled
    Produce;Ethnic Foods;Spices and Seasonings
  • 1 fennel bulb
    Produce
  • 1 tablespoon fennel seeds, crushed
    Spices and Seasonings
  • 1 garlic clove, peeled and finely chopped
    Produce
  • 1 lemon, zest grated and juiced
    Produce
  • About 11.5 ounces (320 grams) linguine
    Pasta and Rice
  • Extra-virgin olive oil
    Oil, Vinegar, Salad Dressing

Steps

  • Remove the tough, outer part and stalk of the fennel. Slice the bulb as finely as you can across the grain. Keep any of the green tops.
  • Heat 2 tablespoons oil in a thick-bottomed pan, add the garlic, fennel seeds, and chilis and cook to soften.
  • Add the crab, zest and lemon juice, and season. Stir through, just to heat up the crab.
  • Cook the linguine in boiling salted water for 5 minutes, then add the fennel slices, and cook together until al dente.
  • Drain the pasta, keeping a little of the water, and add to the crab mixture. Stir thoroughly to combine, adding a little of the reserved water to loosen the sauce, if necessary.
  • Serve with olive oil.

Nutrition

  • Calories: 530.5  cal  (26.53%)
  • Fat: 16.17  g  (24.88%)
  • Saturated Fat: 2.26  g  (14.1%)
  • Carbohydrates: 65.45  g  (21.82%)
  • Sugar: 2.31  g  (2.57%)
  • Cholesterol: 42.0  mg  (14.0%)
  • Sodium: 873.27  mg  (37.97%)
  • Protein: 29.78  g  (59.56%)
  • Vitamin B12: 9.0  µg  (150.0%)
  • Selenium: 87.5  µg  (124.99%)
  • Copper: 1.21  mg  (60.6%)
  • Manganese: 0.99  mg  (49.65%)
  • Zinc: 7.27  mg  (48.44%)
  • Phosphorus: 408.48  mg  (40.85%)
  • Magnesium: 107.75  mg  (26.94%)
  • Fiber: 5.22  g  (20.87%)
  • Vitamin C: 16.58  mg  (20.1%)
  • Potassium: 660.22  mg  (18.86%)
  • Folate: 74.54  µg  (18.64%)
  • Vitamin B6: 0.31  mg  (15.6%)
  • Vitamin B3: 2.96  mg  (14.79%)
  • Vitamin E: 2.11  mg  (14.06%)
  • Iron: 2.45  mg  (13.63%)
  • Calcium: 113.03  mg  (11.3%)
  • Vitamin B1: 0.13  mg  (8.64%)
  • Vitamin B5: 0.84  mg  (8.42%)
  • Vitamin K: 8.79  µg  (8.37%)
  • Vitamin B2: 0.12  mg  (7.06%)
  • Vitamin A: 171.45  IU  (3.43%)

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