Ingredients
- 8 ounces uncooked spaghetti
- 2 tablespoons olive oil
- 1 1/2 cups sliced cored fennel bulb (about 1 medium)
- 1 teaspoon crushed red pepper
- 1/4 teaspoon kosher salt
- 2 garlic cloves, thinly sliced
- 12 ounces fresh lump crabmeat, picked
- 5 tablespoons chopped fresh flat-leaf parsley, divided
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons coarsely chopped fresh mint
- 4 lemon wedges
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.
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