×
Chilli Tomato & Crab Pasta | DonalSkehan.com
  • main-meals

Chilli Tomato & Crab Pasta

September 19

Crab paired with the heat of chilli and the freshness of lemon juice and zest, is what makes a pretty incredible pasta dish. You can buy crab meat quite easily nowadays and for a speedy supper it does save you the hassle of buying a crab, cooking it and then tearing out its insides. Hey, I’m all for shortcuts if you can take them!

  • serves Serves 4
  • time 25mins

Method

  1. 1. Bring a large pot of salted water to the boil over a high heat. Add the pasta and cook as instructed on the packet until al dente and then drain.
  2. 2. While the pasta is cooking, heat the oil in a non-stick frying pan over a medium heat. Add the garlic and chilli flakes and fry for about 2 minutes, then add the tomatoes and wine and bring to a steady simmer. Cook for 10 minutes and then stir through the crab meat, cream, lemon zest, juice and capers. Allow the sauce to bubble away for 2–3 minutes and then tumble in the pasta.
  3. 3. Mix through until the pasta is coated and serve in generous mounds on warmed plates, garnishing with the parsley and a drizzle of extra virgin olive oil.

Ingredients

10 oz spaghetti or linguine

3 tbsp olive oil

3 garlic cloves, peeled and finely chopped

1 tsp dried chilli flakes

2 x 14oz tins of chopped tomatoes

2.5 fl oz white wine

5oz cooked white crab meat

3 tbsp single cream

Grated zest and juice of 1 lemon

1 heaped tbsp capers, drained and rinsed

Good handful of flat-leaf parsley, chopped, to garnish

Extra virgin olive oil, to drizzle

Sea salt

300g spaghetti or linguine

3 tbsp olive oil

3 garlic cloves, peeled and finely chopped

1 tsp dried chilli flakes

2 x 400g tins of chopped tomatoes

 75ml white wine

150g cooked white crab meat

3 tbsp single cream

Grated zest and juice of 1 lemon

1 heaped tbsp capers, drained and rinsed

Good handful of flat-leaf parsley, chopped, to garnish

Extra virgin olive oil, to drizzle

Sea salt

You'll Need

Large pot

Non-stick frying pan