Crab and samphire pasta
- April 2020
- Serves 2
- Hands-on time 15 min
It might sound super-fancy, but our crab and samphire pasta recipe is actually a really easy supper that can be rustled up in just 15 minutes.
If you can’t get your hands on samphire, you can swap it for asparagus (when in season) or some simple greens.
- 13g (2g saturated)
- 88g (3.4g sugars)
- 1 + 1/2 tbsp olive oil, plus a glug extra
- 40g white breadcrumbs
- 1 + 1⁄2 tsp chilli flakes (optional)
- 1 garlic clove, sliced
- 50g brown crabmeat
- 80ml white wine
- Finely grated zest and juice 1⁄2 lemon, plus extra zest and wedges to serve
- 200g angel hair pasta
- 80g samphire
- 100g white crabmeat
- 1 tbsp finely chopped fresh parsley
- Heat 1⁄2 tbsp of the oil in a large frying pan and fry the breadcrumbs for 3-4 minutes until just golden and crisp, then season with salt and pepper and stir in the chilli flakes, if using. Set aside on a plate to cool.
- Add the remaining oil to the same pan over a medium heat and fry the garlic for 2 minutes, then stir in the brown crabmeat and cook for a minute more. Add 50ml of the white wine, the lemon zest and juice, cook for another minute, then turn the heat off and keep to hand.
- Cook the pasta in salted boiling water for 3 minutes, adding the samphire for the final minute, then drain, reserving a cup of pasta water.
- Add the pasta/samphire to the pan with the brown crabmeat along with a splash of cooking water, then toss until coated. Stir in the white crabmeat, remaining wine and the parsley, along with an extra glug of olive oil. Season with black pepper, then serve with the extra lemon zest, a scattering of breadcrumbs and lemon wedges for squeezing.
You can also use spaghetti or linguine – cook according to the packet instructions. Use fine asparagus instead of samphire when in season.
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