Squid and fennel pasta with chilli crumbs

SERVES 4

60 ml (¼ cup) extra-virgin olive oil

2 small fennel, trimmed and thinly sliced

2 tsp brown sugar

1 lemon, juiced

40 gm butter, chopped

400 gm dried fettuccini

4 medium squid tubes (about 600gm), cleaned, thinly sliced widthwise

2 cups wild rocket leaves

¼ cup tarragon leaves, picked

CHILLI CRUMBS

35 gm (½ cup) panko breadcrumbs

1 tsp chilli oil

1 tsp finely grated lemon zest

1 Heat half the oil in a large frying pan over medium heat. Add fennel, season with salt and cook, turning occasionally, until tender and starting to colour (6-8 minutes). Add sugar, half the lemon juice, and butter; cook, stirring occasionally, until golden and caramelised (3-4 minutes).

2 Bring a large saucepan of salted water to the boil. Cook fettuccini until al dente (8-10 minutes). Drain, reserving 1 cup cooking water. 3 For chilli crumbs, combine breadcrumbs and oil in a frying pan over medium-high heat; stir until crisp (2 minutes). Add lemon zest, season to taste and set aside. 4 Wipe out pan and return to high heat. Toss squid in remaining oil. Add squid and cook until slightly golden and just cooked through (3 minutes).

5 Add cooked pasta to fennel with reserved water and lemon juice; toss to coat. Serve topped with squid, rocket, tarragon and chilli crumbs.