Crab Spaghetti With Chilli, Parsley And Lemon

This is a wonderful dish for a summer party that manages to be both light and indulgent at the same time. The darker crab meat as a beautiful richness to the sauce that is lifted with lots of fresh parsley and lemon. I love to serve the crab spaghetti on a large platter brought to the table and let everyone help themselves.

Ingredients

| Serves 4 |

Difficulty – Easy

Time - 30 mins

320g dry spaghetti
6 tbsp olive oil
2 garlic cloves
1 large red chilli, deseeded and finely chopped
2 whole cooked dressed crabs (approx. 225g)
Abiut ½ to ¾ of a glass of dry white wine
Large handful parsley, finely chopped
2 lemons
Sea salt

Method

Bring a large pan of salted water to the boil and add the spaghetti. Cook for one minute less than thew advised cooking time on the package.
Separate the white crab meat from the brown.
As the spaghetti cooks, heat the oil in a large deep saucepan (large enough to hold the pasta). Finely grate in the garlic and add the chilli. Cook until the garlic and chilli begin to sizzle.
Add the white wine and cook for a minute or so, then add the brown crab meat and stir until you have a rich silky sauce.
Add the cooked pasta (reserving some of the pasta water) and switch off the heat. Then add the white crab meat, chopped parsley, the zest of both lemons, the juice of half, a good pinch of salt and about half a glass of the starchy pasta water. Stir to coat the pasta in a glossy sauce, adding more pasta water if needed.
Taste to season (adding more lemon juice if you like), then serve the crab spaghetti with fresh parsley, a drizzle of good olive oil and some more lemon zest if you like.

For more seafood recipes try this Seabass, olive, crispy potato bake or these spiced coriander prawns.