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Crab and Fennel Linguine

Make this tonight. This is a fast and easy way to fill-up some bellies and take advantage of fennel coming to a market near you. If you don’t have crab, throw in some shrimps. The recipe does call for anchovy, though. You can leave out, but I don’t recommend it. Once those little anchovies hit the pan, they will disintegrate in the oil and have your wife saying: “Mmmmm, baby. This is SO good!”. In the cooking game, we call this a “secret ingredient”. Use it wisely. I’d pair this with an arugula salad with shaved parmesan and lemon vinaigrette. (Recipe source)

Keep it fancy,

David

Ps. Do you have any cooking questions? Email me. I'm here to help. Oh and don't forget to download my free cookbook.