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A simple and exciting seafood pasta dish. Assuming you get a fully dressed crab this takes barely 10 minutes to throw together.
Crab is a splendid ingredient. The white meat is sweet, whilst the brown meat is rich and when all used together with some fresh pasta, tomatoes and a touch of spring onions it makes a perfect lunch. Now, crab is not the cheapest thing going but it is a lovely treat once in a while, and until the growing 'crabs are people' movement succeed, I will continue to advocate their tasty goodness! Personally I like simple recipes with crab - just let this beautiful ingredient sing (as with most seafood really).
The Pasta:
I tend to use tagliatelle or linguine but this would work well with a variety of shapes - the crab meat would tuck itself wonderfully inside penne tubes, or would cling tantalisingly on the cute bows of farfalle. On this occasion, I used fresh pasta. Honestly, both fresh and dried are great but personally my preference for this dish is fresh as fresh pasta tends to be more suited to a light crab and tomato dish like this.
Serves: 2
Prep Time: 5 minutes
Cooking Time: 5 minutes
Ingredients:
Pasta (2 portions worth - so however much you think that is, just without that extra handful that always seems necessary but in retrospect is always overkill)
tomatoes (a small and sweet variety)
1 dressed crab (white and brown meat)
3 Spring onions (thinly sliced)
1/2 Chili (diced)
Method:
Boil your pasta in salted water (following the time instructions given).
Prep your tomatoes - slice in half and drizzle with olive oil and a touch of salt.
Lightly heat a pan with a drizzle of olive oil and add your crab, tomatoes and chilli to warm them through (a bit longer if you want your tomatoes softer).
When the pasta is ready, drain it (retaining a bit of the pasta water) and add it to the crab, tomatoes and chilli. Mix them together and sprinkle with some spring onions.
If the mix is dry for your tastes then you can always add a touch of the pasta water, cream or olive oil to remedy this.
Serve (dill is a lovely herb choice for this dish).