Crab, Fennel, and Basil Spaghetti

Ingredients

• 8 ounces uncooked spaghetti
• 2 tablespoons olive oil
• 1 1/2 cups sliced cored fennel bulb (about 1 medium)
• 1 teaspoon crushed red pepper (this recipe is spicy)
• 1/4 teaspoon kosher salt
• 2 garlic cloves, thinly sliced
• 12 ounces fresh lump crabmeat, picked
• 5 tablespoons chopped fresh flat-leaf parsley, divided
• 2 tablespoons thinly sliced fresh basil
• 2 tablespoons coarsely chopped fresh mint
• 4 lemon wedges

Cook pasta according to package directions, omitting fat and salt. Drain pasta over a bowl, reserving 3/4 cup pasta cooking liquid for the sauce.

Heat oil in a large skillet over medium. Add fennel; sauté 7 minutes. Add crushed red pepper, salt, and garlic; cook 1 minute. Add crab; cook 2 minutes, stirring occasionally. Add pasta and reserved 3/4 cup pasta cooking liquid; toss to coat. Stir in 3 tablespoons parsley.

Divide pasta mixture among 4 bowls; top evenly with remaining 2 tablespoons parsley, basil, and mint. Serve with lemon wedges.