Spaghettini with crab, soft herbs & chilli
This is a firm favourite of mine. How can you not love a pasta with sweet crab meat and a simple, fragrant dressing of herbs lemon and chilli?
serves 4 mains
prep time 10mins (approx.)
total time 25min (approx.)
500 grams spaghettini
salt & pepper
180 ml extra virgin olive oil
2 small cloves garlic, finely grated, eg on a Microplane
2 lemons, zested and juiced
2 long green chillies, sliced finely, seeds in
2 red chillies, sliced very finely, seeds in
1 bunch chervil, chopped
1/4 bunch dill, finely chopped
1/2 bunch parsley, leaves only, finely sliced
1/2 bunch chives, finely chopped
2 big handfuls curly endive, finely chopped (I prefer the lovely curly yellow bits from the heart)
300 grams picked, cooked crab meat
60 grams unsalted butter
Bring a large pot of salted water to the boil. Add the pasta and cook it for 6 minutes, stirring occasionally.
In the meantime, in large bowl, stir together the oil, garlic, lemon zest, chillies salt and pepper, then add the herbs and endive. Add the lemon juice, then the flaked crab meat. Give it one little mix to submerge the crab but do not toss it. Let it marinate for 5 minutes or so.
When the pasta is al dente, pick it up with tongs and, with a little excess water still clinging to the pasta, add it to the bowl with the herbs and crab. Add the butter and now toss the lot quite vigorously to emulsify the sauce on the pasta. Check seasoning and serve immediately.
Find everything you need to create your own Spaghettini with crab, soft herbs & chilli at the following Queen Vic Market traders.
Spaghettini: The Pasta Shop, Dairy Produce Hall
Crab: A range of fishmongers including George the Fishmonger and Seafood & Oyster Spot, Meat & Fish Hall
Soft Herbs & Chilli: Il Frutti Vendolo
Unsalted Butter: Curds & Whey, Dairy Produce Hall