Crabmeat Spaghetti

Just add the crabmeat to the sauce of pasta aglio, olio e peperoncino.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 2 Prep: 5 min Cook: 12 min

Ingredients

Spaghetti 200-240g
Garlic 1 clove
Olive oil 2 tbsp
Dried chilli 1
Onion 1/4
Tinned crab meat 1
Cherry tomatoes 10-12
Black pepper 1 pinch
Flat leaf parsley (finely chopped) as required
Parmigiano reggiano as required

Method

1
Drain the crabmeat from the tin and stir fry (no oil) in a pan for 5 minutes. Remove to a plate.
2
Start cooking the pasta, as usual. Use 10g salt for 1 litre water.
3
Wash the frying pan and put in the olive oil. Add the pressed garlic clove on medium heat.
4
When you smell the garlic, remove it and add the onion and dried chilli.
5
When softened, add about 2 ladles of the pasta water.
6
Keep shaking the frying pan to emulsify the sauce to a runny consistency. Adjust the seasoning for salt.
7
Add the crabmeat and tomatoes. Just before the pasta is ready, add the parsley and black pepper.
8
Now add the drained pasta and cook to mix well for 1 minute. You can top with parmigiano reggiano if you like.

Tips & Note

●If you add pancetta, it will be even tastier, but the crabmeat will be lost.
●Without the pancetta, the cherry tomatoes do a good enough job.

Crabmeat Spaghetti

Just add the crabmeat to the sauce of pasta aglio, olio e peperoncino.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 2

Prep: 5 min

Cook: 12 min

Ingredients

Spaghetti 200-240g
Garlic 1 clove
Olive oil 2 tbsp
Dried chilli 1
Onion 1/4
Tinned crab meat 1
Cherry tomatoes 10-12
Black pepper 1 pinch
Flat leaf parsley (finely chopped) as required
Parmigiano reggiano as required

Crabmeat Spaghetti

Recipe ID :1709 Posted on 02 MAR 2016

Serves 2

Prep 5min
Cook 12min
views 4,309
printed 60

saved 4

Just add the crabmeat to the sauce of pasta aglio, olio e peperoncino.

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Ingredients

Print Ingredients Email Ingredients
200-240g
1 clove
2 tbsp
1
1/4
1
10-12
1 pinch
as required
as required

Method

Prep
5min
Cook
12min
1
Drain the crabmeat from the tin and stir fry (no oil) in a pan for 5 minutes. Remove to a plate.
2
Start cooking the pasta, as usual. Use 10g salt for 1 litre water.
3
Wash the frying pan and put in the olive oil. Add the pressed garlic clove on medium heat.
4
When you smell the garlic, remove it and add the onion and dried chilli.
5
When softened, add about 2 ladles of the pasta water.
6
Keep shaking the frying pan to emulsify the sauce to a runny consistency. Adjust the seasoning for salt.
7
Add the crabmeat and tomatoes. Just before the pasta is ready, add the parsley and black pepper.
8
Now add the drained pasta and cook to mix well for 1 minute. You can top with parmigiano reggiano if you like.

Tips & Note

●If you add pancetta, it will be even tastier, but the crabmeat will be lost.
●Without the pancetta, the cherry tomatoes do a good enough job.

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