Crabmeat Spaghetti

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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

Prep

5min

Cook

12min

Drain the crabmeat from the tin and stir fry (no oil) in a pan for 5 minutes. Remove to a plate.

Start cooking the pasta, as usual. Use 10g salt for 1 litre water.

Wash the frying pan and put in the olive oil. Add the pressed garlic clove on medium heat.

When you smell the garlic, remove it and add the onion and dried chilli.

When softened, add about 2 ladles of the pasta water.

Keep shaking the frying pan to emulsify the sauce to a runny consistency. Adjust the seasoning for salt.

Add the crabmeat and tomatoes. Just before the pasta is ready, add the parsley and black pepper.

Now add the drained pasta and cook to mix well for 1 minute. You can top with parmigiano reggiano if you like.

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