A good pasta in my eyes is one of the ultimate comfort foods. They don't come much better than a fragrant, zesty, crab spaghetti. If you are preparing fresh crab this dish takes a bit of work, however if you have a few nice bottles of Chenin Blanc to help you it's well worth the extra effort. If you can't get access to local fresh crab then tinned would be a less worthy alternative but fine none the less.
- 1 Fresh Crab
- 1 Large Lemon
- 2 Garlic Cloves
- 1 Large Onion
- 150 ml White Wine
- Fresh Parmesan Cheese (there is no place for dried)
- 1 Medium Chilli
- Spaghetti (you judge for the amount of people)
- One Handful of Flat Leaf Parsley
- 4/5 tbsp Olive Oil
If you are feeling adventurous and your cooking fresh crab bring a large pan of heavily salted water to the boil, pop in the crab, it will die pretty instantly and allow 17 minutes for a medium sized crab to cook. Once the time is up take it out of the water and run under a cold tap for a couple of minutes to prevent overcooking.
Once cooled you will need to remove all the brown meat from inside the main body of the crab and pick the white meat from the claws. There are plenty of good videos on YouTube which will have you the crab dressing expert.
Now to build the dish. The sauce only takes 5 minutes to put together so at this stage bring a large saucepan of heavily salted water to the boil and add the spaghetti. Cook the spaghetti al dente, drain in a colander keeping some of the cooking liquor. Season the Pasta with salt, pepper, a drizzle of olive oil and leave until the sauce is ready.
For the sauce put a large frying pan on a high heat add your chopped onion, chilli and stir until soft. To this add two finely chopped cloves of garlic and cook for a further minute. At this point add all the brown crab meat and stir until you have a pate type consistency this will only take a minute or two. Add the wine and the juice of half a large lemon and reduce for 2 minutes. At this stage I like to add some cooking liquor to loosen the sauce so it coats the pasta better. You will also find the pasta absorbing some of the sauce. To this add a handful of chopped parsley and a good shaving of Parmesan cheese and season with salt and pepper to taste. Now tip the pasta into the pan, mix well, turn the heat off and you're ready to serve.
To plate this dish simply serve on a warmed plate, dust with a generous helping of shaved Parmesan, a drizzle of extra virgin olive oil, a sprinkle of parsley, salt and black pepper to taste.