Crab Pasta
This simple pasta dish is one of my ultimate, super quick but luxurious treat suppers and can be ready in minutes! The key ingredient is the 50/50 white and brown crab meat. Not only cheaper than buying just the meticulously picked white meat, but the brown meat is also what gives you a rich, creamy sauce in moments.
Use your favourite long pasta, such as Linguine or Fettuccine or for an extra special look, try Mafalda as used here, which are beautiful pasta ribbons that are perfect for delicate sauces like this one. The quantities below make for an indulgent single serving main or a starter for two.
SERVES 1 (as a main) or 2 (as a starter)
INGREDIENTS
125g Dried Pasta – of choice (see intro)
100g 50/50 Fresh White and Brown Crab Meat
7x Cherry Tomatoes – halved
1x Fat Garlic Clove – grated
1/4 tsp Chilli Flakes
Zest of half an Unwaxed Lemon
A handful of Flat Leaf Parsley – leaves and stalks separated and both finely chopped
1 tsp Regular Olive Oil
Sea Salt
Black Pepper
Extra Virgin Olive Oil – for drizzling
METHOD
1. Place a pan of water onto the hob to boil.
2. Separate the two crab meats – adding the white meat to a small bowl. Leave the brown meat in its pot to one side for now.
3. When the water is boiling, add a good amount of sea salt, stir, then add the pasta. Stir regularly to avoid the pasta sticking.
4. In a deep, non-stick frying pan, add the teaspoon of regular olive oil and place on a low, gentle heat.
5. Add the finely chopped coriander stalks to the oil along with the grated garlic and chilli and heat gently, giving them a stir with a wooden spoon.
6. After a minute, add the cherry tomatoes cut side down. This will help them warm quicker and release their juices into the oil.
7. After another minute, add the brown crab meat from its pot to the pan along with 4 tablespoons of the hot pasta water. Give the tomatoes a gentle press down with the wooden spoon to release more juice then give everything a mix to make the sauce.
8. Keep on a gentle heat until the pasta is ready. Add a little more pasta water if it starts to look a little dry.
9. When the pasta is ready, don’t drain it but instead drag it straight into the sauce and mix well along with 4-6 more tablespoons of the hot pasta water. Do this a couple of spoonfuls at a time to get a glossy, luxurious consistency to your liking.
10. Add the white crab and lemon mix along with the finely chopped parsley leaves and fold through the pasta.
11. Drizzle with a little extra virgin olive oil to finish and some more black pepper as desired.
12. Serve immediately and enjoy with a chilled glass of white wine!