Living on an Island we have access to an abundance of local crab in the summer. Since crab can be a bit heavy, depending on what you pair it with, I decided to pair it with fennel bulbs and fronds from my garden. I was able to incorporate my new favourite pasta:Felicia organic, high protein Red Lentil Sedanini. Invest in a high quality gluten free pasta for this dish. The kind of gluten free/grain free pasta will make or break your dish. I highly recommend you try Felicia brand pasta. It's made in Italy and it is truly some of the best, if not the best Gluten Free pasta I've tried. Make sure you use a white wine that you enjoy drinking for this recipe. I used a Mistura Branca from Quinta Ferreira Estate Winery in Oliver British Columbia. You can have this light summer pasta ready in around 30 minutes. It would also be wonderful as a lunch entreé.
Drizzle some avocado oil and sea salt over the chopped fennel bulbs and roast the fennel in a 400 degree F oven for about 20 minutes, making sure not to burn; remove and set aside. Coat the bottom of your large saucepan with olive oil and heat for a few minutes over medium low heat. Add your shallots
Sauté your shallots in olive oil over medium low heat for about 20 minutes or until they have softened and caramelized, making sure to season with a little sea salt and black pepper while cooking. Add the garlic cloves and sauté for another few minutes. While your shallots are cooking boil the water for the pasta. Add the pasta and season the cooking water with a little sea salt.
Add your wine to the shallots and garlic. Turn up the heat to medium high and bring the mixture to a boil to evaporate the alcohol in the wine. Turn the heat down and add the roasted fennel and crab. Now add your cooked pasta and the fennel fronds. Finish with lemon juice and drizzle with more olive oil and now it's ready to devour.
Ingredients
Directions
Drizzle some avocado oil and sea salt over the chopped fennel bulbs and roast the fennel in a 400 degree F oven for about 20 minutes, making sure not to burn; remove and set aside. Coat the bottom of your large saucepan with olive oil and heat for a few minutes over medium low heat. Add your shallots
Sauté your shallots in olive oil over medium low heat for about 20 minutes or until they have softened and caramelized, making sure to season with a little sea salt and black pepper while cooking. Add the garlic cloves and sauté for another few minutes. While your shallots are cooking boil the water for the pasta. Add the pasta and season the cooking water with a little sea salt.
Add your wine to the shallots and garlic. Turn up the heat to medium high and bring the mixture to a boil to evaporate the alcohol in the wine. Turn the heat down and add the roasted fennel and crab. Now add your cooked pasta and the fennel fronds. Finish with lemon juice and drizzle with more olive oil and now it's ready to devour.