- Start by putting a large pan of salted water on the heat and when it comes up to boil, add the bucatini. Cook this following the packet instructions for al dente.
- While the pasta is cooking, put a large sauté pan on the heat and add the butter and oil. Allow them to melt and then add the red chilli, garlic, and fennel seeds. Let the spices sizzle for a couple of minutes until smelling fragrant, then add the crab meat. Stir the spices through the crab and heat through.
- Next add the asparagus tips along with a splash of the pasta water – this will help them steam and cook. After a couple of minutes turn the heat off and check the pasta. It should be perfectly al dente. Use tongs to lift and transfer the bucatini from the water to the pan with the crab. Once all the pasta is added, ladle in a little more pasta water and toss this through – this will help the pasta to create a sauce and allow all the ingredients to cling to the bucatini.
- When you are happy with consistency, finally add the lemon zest, followed by the juice, and chopped chervil. Toss this through and then add the Maldon Garlic Sea Salt and some cracked black pepper to taste. If the pasta looks a little dry, just add another splash of the pasta water.
- Then serve the bucatini piled in bowls, with a final drizzle of good quality olive oil.
- Serve and enjoy!
Serving: 2 people
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
GARLIC SEA SALT FLAKES 100g
220g dried bucatini
Knob of butter
1 tbsp olive oil
1/2 red chilli, deseeded and finely diced
2 garlic cloves, grated
1/2 tsp fennel seeds, lightly crushed in a pestle and mortar
200g white crabmeat
100g fine asparagus tips
1 lemon, juiced and zested
1 tbsp finely chopped chervil (you can use parsley if you can't get hold of chervil)
Maldon Garlic Sea Salt
Cracked black pepper
Preparation
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