Crab, Fennel, and Basil Spaghetti
By johnwhorfin
Rate this recipe
0/5
(0 Votes)
1 Picture
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
Details
Servings 4
Adapted from cookinglight.com
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.
Review this recipe