Dorset-crab spaghetti, tomato, chilli, fennel and pangrattato

Serves 4 We like to sprinkle crunchy pangrattato (Italian breadcrumbs) over crab spaghetti. This can be made beforehand and stored in a jar for 48 hours. For the pangrattato — zest of 1 lemon — 3 dried

bird’s-eye chillis — 4 garlic cloves — 6 good-quality salted anchovy fillets in oil, plus some oil from the tin — ½ large loaf ciabatta, stale if possible, cut into 2.5cm chunks — 500ml olive oil For the spaghetti — 200g cherry

tomatoes, halved — 2 tbsp olive oil — 2 garlic cloves,

finely chopped — 1 tsp thyme leaves — 400g spaghetti — 1 tsp crushed dried

chilli — 1 tsp fennel

seeds, crushed — 1 lemon — 200g brown

crabmeat — 200g white

crabmeat — handful of roughly chopped flat-leaf parsley and dill, plus more dill fronds to serve — extra-virgin olive oil,

to finish To make the

pangrattato, place the lemon zest, dried chillis, garlic, anchovies and bread chunks into a food processor. Add a glug of oil from the anchovy tin, and mix until you have breadcrumbs.

Heat a large frying pan and add the olive oil. Fry the breadcrumbs in the oil until darkened and crisp, then drain them on a piece of kitchen paper and allow to cool.

Squeeze out and discard the seeds from the cherry tomatoes, then toss the shells in a tablespoon of olive oil, one chopped garlic clove, the thyme and some salt and pepper.

Cook the pasta in a large pan of salted boiling water until al dente. Meanwhile, heat the remaining tablespoon of olive oil in a frying pan over a medium-low heat and fry the remaining garlic, dried chilli and fennel seeds for a couple of minutes until soft, but not coloured.

Add the cherry tomatoes to the pan and cook for a few minutes until the tomatoes are soft.

Add the zest of half the lemon and the juice of all of it, and then stir in the brown and white crab meat.

Drain the pasta, reserving a ladleful of the cooking water. Toss the pasta into the sauce along with the parsley and dill. You can add a little extra pasta water at this stage, if the dish seems a bit dry.

Season to taste and serve immediately, drizzled with a little extra-virgin olive oil and sprinkled with a generous amount of

pangrattato and the extra dill fronds.