Spaghetti with crab

 Spaghetti with crab


  1. Cook the spaghetti according to packet instructions.
  2. Meanwhile, in a large frying pan, heat the olive oil, then add the garlic and fennel seeds. Cook over medium heat until the garlic starts to turn golden brown.
  3. Remove from heat and add red chilli, crab, lemon zest, juice and parsley.
  4. Once the pasta is cooked, drain thoroughly then add to the pan. Season to taste and mix well.
  5. Divide between bowls, sprinkle over radishes and serve.


There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


A simple, quick and low-cost family meal idea


500g dried spaghetti
5 tbsp extra virgin olive oil
4 garlic cloves, sliced
1 tsp fennel seeds
1 large red chilli, deseeded and finely chopped
150g white crabmeat
50g (2oz) brown crabmeat
2 lemons, zested and juiced
1 large bunch parsley, shredded
Sea salt and black pepper
50g (2oz) French breakfast radishes, very thinly sliced


Time: 5 mins
Serves: 4
Nutrition: 624 cals, fat 18.9g, sat fat 2.7 g