Lumache rigate grandi with crab sauce

Chop 2/3 of the fennel pulp and dice the rest. Soften the fennel pulp in 2 tbsp of oil and butter, after a couple of minutes add the diced fennel. Fold in the crab meat, blanched and diced earlier, add the cream and season with a pinch of salt and a generous smudge of pepper. Once the diced fennel are about to undo, toss the cooked and drained pasta in the pan, mix gently and serve.