60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling1Spanish onion, finely chopped1 clovegarlic, finely chopped5anchovy fillets600 gm (about 7) Roma tomatoes, cut into 5cm pieces250 gmcrabmeat300 gmdried bigoli (see note)½ bunch chives, finely chopped
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.
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