Name: Spaghetti and spanner crab meat
Yield: 6
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

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.

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

1.Bring 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).

2.Meanwhile, 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.