Andy’s Squid Ink Garganelli, Cornish Crab and Pangrattato

David Loftus Squid Ink Crab Web

Ingredients
200g garganelli or penne
2g fennel seeds
1g dried chilli
Day-old ciabatta, torn
Olive oil
1 small red onion, finely diced
1 small fennel, finely diced
1 small red chilli, finely diced
30ml white wine
125g white crab meat, picked
Zest and juice of 1 unwaxed lemon
Small bunch of flat-leaf parsley
Cracked black pepper
Sea salt

Serves 4

Method:

Cook the pasta in a large pan of boiling salted water. For the pangrattato, in a hot pan, toast your fennel seeds and dried chilli for no more than 30 seconds, then smash using a pestle and mortar. In the same pan, add the torn bread and a good splash of olive oil, then fry until crispy. Add to the mortar and smash together with the pestle. In another large pan, gently fry the onion, fennel and chilli in a little olive oil. When soft, pour in the white wine, stir well and add the picked crab, lemon zest and some of the lemon juice. Finally, add your cooked pasta and stir well before adding the parsley.
Finally, add your cooked pasta and stir well before adding the parsley. Season to taste and serve straightaway, topped with a generous handful of the pangrattato.
In May you could also add asparagus, chopped and added into the pan of boiling salted water at the same time as the pasta. Drain and serve at the same time.



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