Crab & Lemon Pasta

Although we aren’t that far from the sea here in West Sussex, fresh fish isn’t the easiest thing to find locally. So on the odd occasion I am passing a real fishmongers, I find it almost impossible to walk by. They stock all those things the supermarket does not – luscious crevettes, clams and – one of my absolute faves, fresh dressed crab. So, £5.50 poorer, I bought the latter and popped it, shell and all, into my freezer. Today it is being defrosted and this is the recipe I am making tonight.

Crab & Lemon Pasta

INGREDIENTS serves 4

350g dried pasta

1 garlic clove

1 fresh red chilli

Handful of chopped Thai basil

1 fresh dressed crab

3 tbsp olive oil

half a glass of white wine

Lemon

How to prepare

Bring a large pan of salted water to the boil, feed in the pasta and cook as per pack instructions, stirring a couple of times to stop it sticking.

Peel and finely chop the garlic; halve, seed and finely chop the chilli.

Heat 2 tbsp of the oil in a large frying pan, add the garlic and chilli and fry for 1 minute. Tip the crab meat into the pan with the wine. Season and heat through for a minute or so, stirring.

Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the basil. Toss everything together and serve.

 

This is my version of a recipe originally published in Good Food magazine in July 2003.