- 200g white crab meat
- 200g dark crab meat
- 3 garlic cloves
- 1 red chilli
- 1 tbsp butter
- 6 tbsp olive oil
- 125 ml white wine
- 1 lemon
- fresh dill & parsley
- 400g pasta
- 50g bread
- 1 tsp chilli flakes
CRAB PASTA WITH LEMON & CHILLI BREADCRUMBS
Cook time: 35 mins. Serves 4
I know breadcrumbs and pasta might sound strange, but I tell ya, these textures work. You can use whatever shape pasta you want for this but the ones with more texture will hold the sauce better. This is an ideal sunset evening date night dinner, great for a dinner party, or just to have as some comfort on the sofa.
Start by making the bread crumbs; cut or tear the bread in to chunks and place in a bowl with the chilli flakes & 3 tbsp of olive oil (for the chilli lovers, replace with chilli oil for an extra kick). Toss together and transfer to a large frying pan over a medium heat, turning occasionally so they don’t burn. When crispy, remove and set aside on some kitchen paper to remove the excess oil.
Bring a pan of water to the boil with some salt and cook the pasta to packet instructions.
While the pasta is cooking, finely chop the garlic & chilli (remove the seeds) and add to the pan you used for the bread crumbs, with the remaining olive oil. Heat over a gentle flame until soft, stirring occasionally. Add the wine and leave to bubble until the wine has reduced (2-3 mins), then add the brown crab meat & butter to create a sauce.
Using a slotted spoon, transfer the cooked pasta from the cooking water in to the sauce, then slowly add spoonfuls of the cooking water to the pan, stirring as you go. The starch from the water will help to thicken the sauce. When the sauce is nice and smooth and starting to coat/stick to the pasta, stop adding the water.
Stir in the white crab meat, the lemon zest, chopped parsley & dill and some black pepper.
Serve up either in individuals bowls, or in a serving dish to present; top with the breadcrumbs & finish with the lemon juice.