Tagliatelle with Crayfish Tails

Rinse fennel, drain, halve lengthwise and cut into thin strips.

Drain crayfish tails.

Rinse chile pepper and pat dry. Cut in half, remove seeds and cut into thin slices.

Rinse scallions and cut into thin slices.

Rinse lemon in hot water, wipe dry and cut in half. Juice half of the lemon and measure out 2 tablespoons of lemon juice. Cut the other half of the lemon into wedges and set aside.

Mix lemon juice and chile in a shallow bowl. Add crayfish tails and stir to coat. Let marinate for 20 minutes. Meanwhile, bring salted water to a boil in a pot.

Cook pasta in a pot of boiling salted water according to package directions until al dente. Reserve 1/2 cup of the pasta water.

While the pasta is cooking, heat oil in a large skillet over medium heat. Cook fennel, stirring frequently, for about 5 minutes. Sprinkle with sugar and cook for another 2-3 minutes.

Add crayfish with marinade, reserved pasta water and the drained pasta to the fennel. Cook over high heat, stirring constantly, for 2-3 minutes.