Crab & Fennel Spaghetti Recipe

Cooking Directions

• STEP 1.Cook the spaghetti according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add fennel and garlic, and cook until fennel is tender.
• STEP 3.Add white wine to the skillet and cook until the liquid has reduced by half.
• STEP 4.Add the crab meat to the skillet and cook for a few minutes until heated through.
• STEP 5.Drain the cooked spaghetti and add it to the skillet. Toss well to coat the spaghetti with the sauce.
• STEP 6.Season with salt and pepper to taste. Serve the Crab & Fennel Spaghetti hot.
• STEP 7.Garnish with fresh parsley and grated Parmesan cheese, if desired.

Cooking Tips

• Make sure to cook the spaghetti al dente, as it will continue to cook slightly when tossed with the sauce.
• Use fresh crab meat for the best flavor, but canned crab meat can also be used.
• Feel free to adjust the amount of garlic and fennel to suit your taste preferences.
• Serve the Crab & Fennel Spaghetti with a side salad or garlic bread for a complete meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a skillet with a splash of water or broth to prevent the pasta from drying out.
• Serve the reheated Crab & Fennel Spaghetti hot, garnished with fresh parsley and grated Parmesan cheese.