Crab and Asparagus Pappardelle

• olive oil↗1 tbsp tbsp
• fennel seeds↗pinch of
• red chili↗½

  finely chopped

• shallot↗2

  finely chopped

• parsley↗small bunch

  stems finely chopped, leaves coarsely chopped

• lemon↗½

  zest and juice

• tomato purée↗1 tbsp tbsp
• vermouth↗50ml ml
• prepared crab1

  (about 120 g of white and brown meat)

• fresh egg pappardelle200g g
• asparagus↗200g g

  woody stems removed, cut diagonally (thicker stems halved lengthwise)

• crème fraîche↗1 tbsp tbsp
• chopped green onion1 tbsp tbsp
• chopped hazelnutshandful

Step-by-step instructions

1. 1

   Heat the olive oil in a heavy skillet. Add the fennel seeds, chili, shallot, parsley stems, lemon zest and seasonings, and sauté for about 5 minutes, or until softened and fragrant. Add the tomato purée and cook for a few minutes, then deglaze with the vermouth. Add half of the crab meat, stir to create a thick sauce, then remove from heat while you cook the pasta.

2. 2

   Bring a large pot of salted water to a boil and cook the pasta until al dente. Three minutes before the pasta is done, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus into the pot with the crab. Return the pot with the crab to the heat, add a few spoonfuls of pasta water to thin the sauce, and toss to coat the pasta. Add the remaining crab meat, crème fraîche and lemon juice, heat through. Plate and garnish with parsley, green onion and hazelnuts.