Author Notes: A delicate pasta dish that showcases the beautiful flavour of fresh crab. —Liliana
grams Angel Hair Pasta
spring onions, finely chopped
red chilli, seeds removed, finely chopped
garlic cloves, peeled and finely sliced
milliliters white wine
finely grated rind of 1/2 a lemon
juice on 1 lemon
grams blue swimmer crab meat, picked
bunch fresh parsley, chopped
freshly ground black pepper
- Get a large pot of water on to the boil. Once boiling, add a good pinch of salt and the angel hair pasta. Stir, then cook until al dente. This will only take a few minutes.
- Meanwhile, heat a splash of olive oil in a non-stick fry pan over medium heat and add the spring onions and the chilli. Cook for one minute, then add the garlic and cook for a further minute, or until garlic starts to turn golden. Add all the wine and allow to bubble away for a minute or two, or until it reduces by half. Add the lemon juice and rind, a good splash of olive oil and the crab meat. Toss quickly.
- Drain the pasta and immediately add it to the pan. Toss to combine and coat the pasta. Throw in the fresh parsley and a good grinding of black pepper. Serve immediately drizzled with a little olive oil.