Quick & Easy Crab Pasta
A taste of the sea, this pasta dish is so quick and easy to make but very delicious. I used cuttlefish ink spaghetti but your favourite pasta will work used as good.
Prep time: 5-10 minutes
Cooking time: 10 minutes
500g/17 ½ oz of your favourite spaghetti or linguine, cooked as per packet instructions
3 tbsp olive oil
1 garlic clove, peeled and finely chopped
1 red chilli, de-seeded and finely chopped
2 shallots, peeled and finely chopped
350g/12oz pre-prepared crabmeat
100ml/3 ½ fl oz white wine
Freshly ground salt and pepper
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 lemon, juice only
1. For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine or spaghetti according to packet instructions, until al dente.
2. In a large frying pan or wok heat the olive oil. Add the garlic, chilli and shallots and fry until softened, 2-3 minutes.
3. Add the crabmeat and cook for a further minute and then add the wine and simmer until most of the alcohol has evaporated, season with salt and pepper.
4. Drain the pasta, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season with freshly squeezed lemon juice and serve.