Sedanini with brown crab, chili, lime and fennel seeds
11.5 oz Barilla Sedanini Rigati
5.4 tbsp extra virgin olive oil
2 cloves of garlic
1 fresh chili
1 large Brown Crab
2 tbsp chives
Some fennel seeds
Cook the crab for 5-6 minutes, then remove it from the water.
Let it cool and remove the pulp from the shell.
Separate the white and darker pulp.
Peel and finely slice the garlic.
Cut the fresh chili in half and remove the seeds.
Cut by the length in very thin stripes.
Chop finely the chives.
Chop coarsely the fennel seeds.
Cook the Sedanini in abundant salted boiling water.
In a pan sauté the garlic on low heat, the chili and the fennel seeds with extra virgin olive oil.
Add the crab meat and cook for 1 minute.
Add a tbsp of hot cooking water and switch off the heat.
Sautè the Sedanini in the pan and toss.
Add a ribbon of extra virgin olive oil and more boiling water, if needed.
Blend the ingredient together very well and plate. Decorate with chives and grated lemon zest.