Ingredients

• 100m/3½fl oz olive oil
• 2 sprigs fresh rosemary
• 2 garlic cloves
• peeled and left whole
• 400g/14oz dried spaghetti
• ½ fennel bulb
• very finely sliced
• 4 spears asparagus
• finely sliced using a vegetable peeler
• 1 shallot
• finely chopped
• 1 garlic clove
• crushed
• 1 chilli
• finely chopped
• 50ml/2fl oz dry white wine
• 200g/7oz fresh white crab meat
• 1 lemon
• zest and juice only
• handful fresh parsley
• roughly chopped
• 50ml/2fl oz olive oil
• salt and freshly ground black pepper
• 1 tbsp fresh chervil leaves
• to serve
• 1 tbsp fresh tarragon leaves
• to serve

Directions

• Heat the oil in a sauté pan and add the rosemary and garlic and cook for 1-2 minutes.
• Cook the spaghetti according to the packet instructions
• with a little of the infused oil added to the water. Drain well and set aside.
• Take the rosemary and garlic out of the oil and drop in the fennel and asparagus to cook for 1 minute. Remove the fennel and garlic and set aside.
• Heat the rest of the infused oil in a large frying pan. Add the shallot and cook over a medium heat until soft. Add the garlic
• chilli and a splash of the wine to the pan and stir to combine. Add the crab
• cooked fennel and asparagus and cooked spaghetti to the pan and bring to the boil. Season to taste and add a splash more wine if needed. Add the lemon zest and parsley and mix well. Remove the pan from the heat.
• To serve
• add the spaghetti to a bowl and season with the lemon juice and remaining herbs.