Peel and dice the onion and the garlic. Cut the lemon in half. De-seed and finely chop the chilli. Cut the fennel in half, remove the core and slice thinly. Pick the leaves from parsley and chop them finely.
Pick through the crab meat and remove any cartilage or shell.
Dice the butter.
Cook the pasta in boiling water for 10 minutes or until soft.
Heat a sauce pan and add the olive oil.
Add the diced red onion and fennel, and cook until golden brown. Season with salt. Add the chopped chilli and garlic and cook for further 2 minutes. Pour in the white wine and reduce by half. Whisk in the butter.
Add the tagliatelle, parsley and crab meat. Stir well and check the seasoning. Serve while hot.
«When cooking any pasta make sure it still has a bite or is 'al dente'.»