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CRAB AND CHILLI PASTA

  • Timer Prep 10 min
    Cook 5 min
  • Chart 432.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Half and crushed the garlic cloves. Deseed and finely chop the red chillis.

Method

  1. 1 Bring a large pan of water to the boil for the pasta
  2. 2 Meanwhile, heat half the oil in a medium frying pan over a low-to-medium heat, and add the half garlic clove
  3. 3 Fry gently for 1 minute, then add the fennel seeds and breadcrumbs and fry for 2-3 minutes, until crisp and golden.
  4. 4 Remove the breadcrumbs with a slotted spoon and set aside (discard the garlic).
  5. 5 Add the remaining oil, crushed garlic and chilli to the pan and cook, stirring, for 1-2 minutes, until fragrant but not coloured.
  6. 6 Stir in the wine and allow to bubble briefly, before adding the crab meat, lemon zest and juice
  7. 7 Heat briefly, then remove from the heat while you cook the pasta according to pack instructions
  8. 8 Drain the pasta, reserving a few tbsp of the water, then toss it gently in the pan with the crab meat and parsley, adding the water to loosen the sauce as required
  9. 9 Season and divide between 2 bowls.
  10. 10 Sprinkle with the breadcrumbs and olive oil to serve