Give your friends or famiy a treat with this rich crab and spaghetti dish. In Italy this dish would be made with oil but it has been adapted to suit the British love of creamy sauces with pasta.
Ingredients
- 400g dried spaghetti
- Knob of butter
- 1 small onion, finely chopped
- 250g fresh cooked crabmeat, white or mixture of white and brown
- 2 garlic cloves, finely chopped
- 200ml fresh fish stock
- 100ml whipping cream
- Handful chopped fresh flatleaf parsley
- Lemon wedges, to serve
Method
- 1. Cook the spaghetti in a large saucepan of boiling, lightly salted water for 8-10 minutes, until al dente.
- 2. Meanwhile, melt the butter in a large pan over a medium heat. Cook the onion for 5 minutes. Stir in the crab, garlic and stock and simmer for 10 minutes, until the stock has reduced by two-thirds. Stir in the cream and heat through. Season.
- 3. Drain the pasta, add to the crab sauce with the parsley and gently toss everything together. Divide between warm bowls and serve with lemon wedges.
Nutritional info
Per serving: 552kcals, 17.6g fat (8.3g saturated), 25.6g protein, 77.5g carbs, 6g sugar, 0.8g salt
Chef's tip
In Italy this dish would be made with oil but it has been adapted to suit the British love of creamy sauces with pasta.
Wine Recommendation
Chardonnay is really the best grape variety for crab. A crisp Chablis from France would be better than any Italian style.