Ingredients
Method
- Thinly slice the fennel and gently sauté in a pan until soft - try not to get any colour; you can add a splash of water if needed to slow cooking the process.
- Put the tomatoes, white wine, sliced garlic, a good pinch of Cornish Sea Salt Chilli Hit and olive oil in a roasting tin and cook on 180 for 15 mins until the tomatoes have softened.
- Cook your pasta as per the instructions with a generous pinch of Cornish Sea Salt Crystals in the water. Drain and reserve a tbsp of that starchy cooking water to loosen the sauce.
- Mix everything together and then lastly gently toss through the crab, fresh herbs, and lemon zest.
- Serve with an extra sprinkle of Cornish Sea Salt Chilli Hit.
