By Thi Bowles | 25 Minutes | Serves 4-5

This past January, we had the opportunity to collaborate with Powisset Farm for an event all about eating green crabs and learning about their invasive impact. After chatting about how New England fisheries and ecosystems are impacted by green crabs, Powisset’s own Chef Thi Bowles led an interactive cooking demonstration in their teaching kitchen, whipping up this delicious green crab spaghetti with tomato and fennel sauce and a loaded baked potato with green crab gravy. 

INGREDIENTS

• 3 Tbsp light olive oil 

• 1 fennel bulb, cored and sliced thin lengthwise, reserve fennel fronds 

• 2 garlic cloves, minced 

• ½ cup Pernod liqueur 

• 2 cups prepared green crab stock 

• 2 cups canned whole tomatoes, pureed 

• 1 Tbsp kosher salt 

• 1 Tbsp granulated sugar 

• 1 Tbsp Korean pepper flake 

• 2 Tbsp cream 

• 1 lb. dried spaghetti pasta 

• 2 Tbsp salted butter 

INSTRUCTIONS

1. Fill a pot with salt water and bring to a boil for pasta. Heat a large skillet on medium-high. Add the olive oil. Toss in the fennel and sauté to soften and lightly caramelize (about 7 minutes). Add the garlic, adjust heat if needed, so garlic does not burn. 

2. Deglaze the pan with the Pernod. Scrap the brown bits from the pan and bring to a simmer. Add the crab stock, tomato puree, salt, sugar, and Korean pepper flake. Simmer on medium-high for 10 minutes. The sauce will reduce slightly. Add cream, season to taste. 

3. Add the spaghetti to the pasta water and boil pasta until al dente. 

4. Add the spaghetti to the fennel sauce skillet. Add ½ cup of pasta water to the skillet and toss the pasta to coat. The pasta should adhere to the pasta and there should be little liquid. Add the butter and swirl to combine and melt the butter. 

5. Plate the pasta and garnish with fennel fronds. Serve immediately.