There’s just something about a glass of pink bubbles that screams “It’s summer!” It’s also a brilliant match for crab, as the bubbles and acidity complement the sweet meat beautifully. Along with the fennel and orange, it adds a taste of elegance to this otherwise simple pasta dish — a plate of summer chic.
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Yields:
2 serving(s)
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Cal/Serv:
497
Ingredients
140 g dried linguine
1 Tbsp. butter
1 Tbsp. olive oil
1 head of fennel, thinly sliced, fronds reserved
2 banana shallots, finely sliced
1 chilli, finely chopped
2 garlic cloves, finely crushed
120 ml rosé Crémant
1 Small orang zest and juice
100 g white crab meat, flaked
Handful basil leaves, roughly chopped
2 Lemon wedges, to serve
Directions
Step 1Bring a large pan of salted water to the boil and cook the linguine according to pack instructions.
Step 2Meanwhile, melt the butter with the olive oil in a large frying pan. Add the fennel and shallots with a generous pinch of salt and cook, covered, for 5 minutes. Stir, cover again and cook for a further 3–4 minutes. Remove the lid and cook for another 2–3 minutes, until softened and lightly caramelised.
Step 3Add the chilli and garlic and cook for 2 minutes, stirring regularly. Pour in the Crémant, bring to a gentle boil, then reduce the heat and simmer until the liquid has reduced by half. Stir in the orange zest and juice.
Step 4Drain the pasta, reserving a little cooking water. Add the linguine to the pan and toss everything together, adding enough pasta water to create a light, glossy sauce.
Step 5Remove from the heat, add the crab and toss gently until warmed through. Stir in the basil, season to taste and divide between plates. Serve with lemon wedges for squeezing over.
GH Tip:
If you can’t find rosé Crémant, any dry sparkling rosé will work well here — just avoid anything too sweet, which can overpower the delicate crab.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
