Crab, Fennel, and Basil Spaghetti Recipe

4

Ingredients

8 8 8 ounces uncooked spaghetti
8 8 8 ounces uncooked spaghetti
8 8 8 ounces uncooked spaghetti
2 2 2 tablespoons olive oil
2 2 2 tablespoons olive oil
2 2 2 tablespoons olive oil
1 1/2 1 1/2 1 cups sliced cored fennel bulb (about 1 medium)
1 1/2 1 1/2 1 cups sliced cored fennel bulb (about 1 medium)
1 1/2 1 1/2 1 cups sliced cored fennel bulb (about 1 medium)
1 1 1 teaspoon crushed red pepper
1 1 1 teaspoon crushed red pepper
1 1 1 teaspoon crushed red pepper
1/4 1/4 1/4 teaspoon kosher salt
1/4 1/4 1/4 teaspoon kosher salt
1/4 1/4 1/4 teaspoon kosher salt
2 2 2 garlic cloves, thinly sliced
2 2 2 garlic cloves, thinly sliced
2 2 2 garlic cloves, thinly sliced
12 12 12 ounces fresh lump crabmeat, picked
12 12 12 ounces fresh lump crabmeat, picked
12 12 12 ounces fresh lump crabmeat, picked
5 5 5 tablespoons chopped fresh flat-leaf parsley, divided
5 5 5 tablespoons chopped fresh flat-leaf parsley, divided
5 5 5 tablespoons chopped fresh flat-leaf parsley, divided
2 2 2 tablespoons thinly sliced fresh basil
2 2 2 tablespoons thinly sliced fresh basil
2 2 2 tablespoons thinly sliced fresh basil
2 2 2 tablespoons coarsely chopped fresh mint
2 2 2 tablespoons coarsely chopped fresh mint
2 2 2 tablespoons coarsely chopped fresh mint
4 4 4 lemon wedges
4 4 4 lemon wedges
4 4 4 lemon wedges
354 354
354 354
354 354
9.4g 9.4g
9.4g 9.4g
9.4g 9.4g
1.1g 1.1g
1.1g 1.1g
1.1g 1.1g
5.1g 5.1g
5.1g 5.1g
5.1g 5.1g
1.1g 1.1g
1.1g 1.1g
1.1g 1.1g
20g 20g
20g 20g
20g 20g
48g 48g
48g 48g
48g 48g
4g 4g
4g 4g
4g 4g
76mg 76mg
76mg 76mg
76mg 76mg
3mg 3mg
3mg 3mg
3mg 3mg
605mg 605mg
605mg 605mg
605mg 605mg
82mg 82mg
82mg 82mg
82mg 82mg
4g 4g
4g 4g
4g 4g
Est. added sugars g
Est. added sugars g
Est. added sugars g
354 354
354 354
354 354
9.4g 9.4g
9.4g 9.4g
9.4g 9.4g
1.1g 1.1g
1.1g 1.1g
1.1g 1.1g
5.1g 5.1g
5.1g 5.1g
5.1g 5.1g
1.1g 1.1g
1.1g 1.1g
1.1g 1.1g
20g 20g
20g 20g
20g 20g
48g 48g
48g 48g
48g 48g
4g 4g
4g 4g
4g 4g
76mg 76mg
76mg 76mg
76mg 76mg
3mg 3mg
3mg 3mg
3mg 3mg
605mg 605mg
605mg 605mg
605mg 605mg
82mg 82mg
82mg 82mg
82mg 82mg
4g 4g
4g 4g
4g 4g
Est. added sugars g
Est. added sugars g
Est. added sugars g

Preparation

Step 1

How to Make It

Step 1

Cook pasta according to package directions, omitting fat and salt. Drain pasta over a bowl, reserving 3/4 cup pasta cooking liquid for the sauce.

Step 2

Heat oil in a large skillet over medium. Add fennel; sauté 7 minutes. Add crushed red pepper, salt, and garlic; cook 1 minute. Add crab; cook 2 minutes, stirring occasionally. Add pasta and reserved 3/4 cup pasta cooking liquid; toss to coat. Stir in 3 tablespoons parsley.

Step 3

Divide pasta mixture among 4 bowls; top evenly with remaining 2 tablespoons parsley, basil, and mint. Serve with lemon wedges.