375g San Remo Fresh Egg Fettuccine
1 brown onion, finely diced
1 carrot, finely diced
1 stick celery finely diced
1 bay leaf, torn
¼ tsp fennel seeds
1 fresh blue swimmer crab, cut into 8 pieces
1 tsp tomato paste
½ cup white wine
1½ cups water
2 tablespoons crème fraîche
100g raw blue swimmer crab meat
¼ bunch flat-leaf parsley, chopped
¼ lemon, to serve
1 long red chilli, finely sliced for serving
Extra Virgin Olive Oil
Bring a large pot of salted water to the boil.
In a deep saucepan, add 2 tablespoons of extra virgin olive oil and fry off the onion, carrot, celery, bay leaf and fennel seeds until soft.
Add in the tomato paste and the crab pieces and give it a good stir. Cook until the crab turns an orange colour.
Add the white wine and reduce by half, then the water, turn the heat to high, cover and allow to bubble away for about 20 minutes.
Strain the stock into another fry pan and begin to reduce it down, then add in the crème fraîche and whisk to combine. Season with salt and pepper.
Add the pasta to the salted boiling water and cook according to the packet directions.
Add the crabmeat to the bisque, then the cooked pasta and toss to combine. Turn off the heat and squeeze over the lemon juice and toss through the parsley, some black pepper and fresh chilli just before serving.