Linguine with Tomatoes, Fennel and Crab

Ingredients:

Olive Oil

400g Cherry Tomatoes

1 Chilli, finely chopped

2tsp Fennel Seeds

Linguine 150g

100g White Crab Meat

A handful of flat leafed Parsley

Method:

1. Heat a tbsp of olive oil in a pan, then add the tomatoes.

2. Sprinkle over the chill and fennel.

3. Season gently for about 4 minutes till the tomatoes are soft.

4. Cook the pasta by the instructions on the packet.

5. Drain, keeping some of the cooking water and place back in pan.

6. Stir in the crab meat and most of the parsley.

7. Heat the crab thoroughly adding a little of the saved cooking water to help coat the pasta.

8. Toss in the tomato and their juices.

9. Serve with a sprinkle of parsley on the top.