For a weeknight pasta with a little luxury, just add spanner crab. Frozen crab meat can be bought at good seafood suppliers – the quality of Rocklife brand from Queensland is excellent, and a little goes a long way. This dish is all about the crab, pasta and fresh flavour of a delicious extra-virgin olive oil, so don't hold back.
Spaghetti and spanner crab meat
Add a little luxury to your midweek dinner.
- Serves 6
Print
Ingredients
- 500 gm dried spaghetti (see note)
- 2 garlic cloves, very thinly sliced
- 80 ml (⅓ cup) extra-virgin olive oil, plus extra to serve
- ¼ cup finely chopped flat-leaf parsley
- 500 gm frozen raw spanner crab meat, thawed
- 1 long red chilli, thinly sliced
Method
- 1Bring 4 litres of water and 1½ tbsp salt to the boil in a large saucepan, add pasta and cook until al dente (8-9 minutes).
- 2Meanwhile, heat a large frying pan over medium-high heat. Add garlic and 60ml oil, and stir until garlic starts to turn golden (1 minute). Add parsley, stir for 30 seconds, then add crab and chilli. Season with a little salt, then add remaining oil, stir to combine and remove from heat. Drain pasta and add with a little pasta water, season to taste, toss to combine and serve drizzled with extra oil.
Notes
Brigitte Hafner uses Martelli spaghetti for this dish, available from select delis and grocers.
.jpeg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
