Sourdough Cappellini Recipe
With blue crab, garlic, fennel, and chili
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Cappellini
Bring a large pot of salted water to a boil. Add the sourdough cappellini and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced fennel. Sauté for about 5 minutes until the fennel is tender and fragrant.
- 3
Add the Crab
Gently fold in the blue crab meat and chili flakes. Cook for another 3-4 minutes, allowing the crab to heat through. Season with salt and black pepper.
- 4
- 5
Serve
Plate the pasta and garnish with additional parsley and a sprinkle of chili flakes if desired. Serve immediately.