Linguine with fennel, orange, and crab

Directions

1. Heat a large pot of salted water to a boil.
2. Meanwhile, in a large skillet, melt the butter and add the fennel.
3. Saute the fennel until it has softened, about 7-8 minutes, allowing the fennel to 'catch' in the pan and get a little color.
4. Add the vermouth, the chicken stock, saffron, and a good pinch of the red pepper flakes, and cook until reduced by half.
5. Add the tomatoes, and simmer until they begin to break up, about 2-3 more minutes. Add the zest and the juice of the orange, and the creme fraiche.
6. Meanwhile, cook pasta according to directions, drain and reserve.
7. When ready to serve, add the crab meat and stir to warm through.
8. Add the pasta to the pan, along with the tarragon and combine.
9. Add salt and pepper to taste, and serve.