Crab & Fennel Linguine

1. Heat a wide pan over a medium heat with a splash of olive oil. Add the garlic, shallot, chilli flakes and fennel seeds. Cook gently until the shallot softens, the garlic turns lightly golden and the fennel seeds smell warm and aromatic.

2. Pour in the white wine and let it bubble away for 4–5 minutes until reduced and glossy.

3. Stir in both the brown and white crab meat, followed by the lemon zest, a good pinch of salt and cracked black pepper.

4. Pour in the double cream and let it simmer gently for a minute or two. Taste, adjust seasoning, then fold through most of the chopped dill.
 Cook the linguine in well-salted boiling water for 10–12 minutes, until just al dente.

5. Lift the pasta straight into the sauce, adding a splash of pasta water to loosen and emulsify. Toss gently until every strand is coated.
 Serve immediately with plenty of grated Parmesan, extra dill and a final crack of black pepper.