500g angel hair pasta
1 tsp Extra Virgin Olive Oil
2 French shallots, finely chopped
1 clove of garlic, finely chopped
1/2 bulb of fennel, finely chopped
1/4 cup white wine
250g blue swimmer crab meat
1 bunch of chives, finely chopped
3 sprigs parsley, finely chopped
Pinch of salt
Bring a large pot of salted water to the boil.
In a sauté pan add the olive oil, garlic and shallot and cook for 1 minute to soften over a medium heat. Add the butter and fennel. Toss and season with salt.
Place a lid on and sweat for 4-5 minutes to soften. Now add the wine and bring to the boil. Reduce by half and then add the cream. Reduce for 3-4 minutes until it has thickened and coats the back of a spoon.
Cook pasta as per packet instructions. While the pasta is cooking, add the crab to the cream sauce and cook for 1 minute. Drain pasta and add to the sauce along with herbs. Toss and serve, garnishing with fennel fronds.