Fiery Tomato, Crab & Fennel Linguine

Boil a full kettle

Chop the baby plum tomatoes in half

Peel and finely chop (or grate) the garlic

Add the fennel seeds to a pestle & mortar and grind (or chop if you don't have a pestle and mortar) to a fine powder

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] olive oil over a medium heat

Once hot, add the halved tomatoes, chopped garlic, ground fennel seeds and chilli flakes (can't handle the heat? Go easy!)

Cook for 3-4 min or until fragrant

Meanwhile, dissolve the vegetable stock mix in 150ml [250ml] boiled water

Stir through the tomato paste and 1 tsp [2 tsp] sugar – this is your tomato stock

Add the linguine to a pot of plenty of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the cooked linguine and return to the pot, reserving a cup of the starchy pasta water

Once the tomatoes are fragrant, add the tomato stock and crab meat to the pan and give everything a good mix up

Season with a pinch of salt and pepper and cook for 4-5 min or until thickened to a pasta sauce-like consistency – this is your fiery tomato sauce

Peel the Italian hard cheese until you end up with a pile of cheese shavings

Grate any remaining Italian hard cheese

Chop the basil finely, including the stalks

Add the drained linguine to the fiery tomato sauce and gently stir together

Cook for 1 min further until the sauce begins to stick to the pasta – this is your fiery tomato, crab & fennel linguine

Tip: Add a splash of starchy cooking water if your sauce is looking a little dry!