Directions:
- Remove the tough, outer part and stalk of the fennel. Slice the bulb as finely as you can across the grain. Keep any of the green tops.
- Heat 2 tablespoons oil in a thick-bottomed pan, add the garlic, fennel seeds, and chilis and cook to soften. Add the crab, zest and lemon juice, and season. Stir through, just to heat up the crab.
- Cook the linguine in boiling salted water for 5 minutes, then add the fennel slices, and cook together until al dente. Drain the pasta, keeping a little of the water, and add to the crab mixture. Stir thoroughly to combine, adding a little of the reserved water to loosen the sauce, if necessary.
- Serve with olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.89 Kcal (180 kJ) | ||
| Calories from fat | 3.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.42g | 1% | |
|---|---|---|---|
| Cholesterol | 0.43mg | 0% | |
| Sodium | 34.24mg | 1% | |
| Potassium | 289.77mg | 6% | |
| Total Carbs | 8.48g | 3% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 1.1mg | 6% | |
| Calcium | 51.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 52.58 Kcal (220 kJ) | ||
| Calories from fat | 4.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.51g | 1% | |
|---|---|---|---|
| Cholesterol | 0.53mg | 0% | |
| Sodium | 41.97mg | 1% | |
| Potassium | 355.22mg | 6% | |
| Total Carbs | 10.39g | 3% | |
| Sugars | 0.61g | 2% | |
| Dietary Fiber | 3.63g | 12% | |
| Protein | 2.55g | 4% | |
| Vitamin C | 18.7mg | 25% | |
| Iron | 1.3mg | 6% | |
| Calcium | 63.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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