Neven Maguire's Irish Crab, Fennel and Chilli Spaghetti

INGREDIENTS

• 1 Pack of Simply Better Irish Crab Meat
• 100ml Simply Better Single Source Irish Jersey Cream
• 2 Simply Better Baby Fennel, chopped
• 3 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 1 Pack Simply Better Tomistar Tomatoes, cut in half
• 180g Simply Better Italian Bronze Die Spaghetti
• 1 Red Chilli, finely chopped
• 2 Garlic Cloves, crushed
• 125ml White Wine
• 1 Tbsp. Mixed Herbs, finely chopped (flat-leaf parsley, dill work well)
• Finely Grated Rind of 1 Lemon
• Juice of ½ Lemon

METHOD

1. Heat the olive oil in a large, heavy-bottomed frying pan over a medium heat, add the fennel, shallot and garlic and cook for 5 minutes until the fennel and shallot have softened. Add the chilli and a good pinch of sea salt. Pour in the white wine and cook until the liquid has reduced by about half, then add the jersey cream and tomatoes and cook for 2-3 minutes before removing from the heat.
2. Meanwhile, cook the spaghetti in a large pan of boiling salted water, following pack instructions, until just al dente.
3. Reheat the fennel sauce over a medium heat and transfer the pasta directly from its water to the sauce using tongs. Add a good ladleful of the pasta cooking water to loosen the mix, and stir everything together well to agitate the mixture and emulsify the sauce. Add the crab meat and stir for a few minutes until the sauce is thick and glossy. Stir in the chopped herbs and taste for seasoning – the sauce should be thick, silky and not too runny. Add a squeeze of lemon juice and the lemon zest then divide between warmed bowls and serve.