Bigoli with crab, tomatoes and anchovy


You'll need

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 1 Spanish onion, finely chopped 1 clove garlic, finely chopped 5 anchovy fillets 600 gm (about 7) Roma tomatoes, cut into 5cm pieces 250 gm crabmeat 300 gm dried bigoli (see note) ½ bunch chives, finely chopped

Method

  • 01
  • Heat olive oil in a large frying pan, add onion and garlic and sauté over medium heat for 6 minutes or until tender, add anchovy fillets and sauté until dissolved, add tomato and cook for 2 minutes, then stir through crab and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add crab mixture, toss to combine and serve immediately, scattered with chives.
Note Bigoli is a long pasta, similar to spaghetti, made from whole wheat.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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