* 1 portion of Home made pasta, cut into rustic strips, or 180 g Dried pasta of your choosing.
* 2 x 114 g packs of Premium Claw Crabmeat
* 1 fresh Lemons
* Half a bulb of Fennel
* 1 small Red chilli
* 1 Indian Green chilli
* 1 teaspoon of freshly chopped parsley
* 4 tablespoons of Extra virgin olive oil
'''to garnish'''

* 1 fresh Sweet corn cob
* Freshly chopped dill
* A few nice Tomatoes

===Method===
* Add the Crabmeat to a bowl and add a pinch of Black pepper, a good pinch of chopped Parsley and any of the green Fennel tops if there are any.
* Cut the base of the Fennel and trim any grotty bits.
* Grate the Fennel bulb into the Crab. I've used my new Jamie Oliver acid etched coarse grater. If you have one, mind your fingers. It does a blinding job but it is dreadfully sharp!
* Using a small microplane Grater, add the Zest of the Lemon to the Crab meat.
* Deseed the both of the Chillies and chop finely. Add half to the Crab meat and keep the remainder for dressing the dish.
* Stir up the Olive oil with the Juice of the zested Lemon and mix this together with the chopped parsley, into the Crab meat.
* Gently heat the Crab meat in a separate pan and cook your Pasta in a large pan of Boiling water. 3 minutes for Fresh pasta, 7 minutes + for Dried pasta.
* While the Pasta is cooking, Microwave the Sweet corn for a few minutes and toast it with your blowtorch if you have one. See here for more.
* Drain the Pasta, keeping back a ladle of the cooking Liquor.
* Mix the Pasta into the Crabmeat, adding an eggcup full of the pasta water to thin the Sauce if needed.

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