"Try to find unpasteurised crab, it'll taste much better for it. If you don't have agretti, don't worry this will still be super tasty," says Parle.
Recipe courtesy of
500g spaghetti (use some black and some normal spaghetti if you’re feeling fancy)
100g agretti/monks beard, green picked from stalk
200g picked white crab meat
50g picked brown crab meat
1 tsp fennel seeds crushed
A pinch of dry chilli
Juice of ½ lemon
A glug of good olive oil
Half a small bunch of parsley, finely chopped
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Boil a large pan of salted water. Mix the picked crab with the fennel seeds, chilli, lemon and olive oil, season with salt and pepper and taste.
Boil the pasta. When it is a minute or so off add the picked agretti, then mix the pasta and agretti with the crab.
Finish with chopped parsley and taste for seasoning and lemon.
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