Spaghetti with crab, red chilli and extra virgin olive oil
Spaghetti with crab, red chilli and extra virgin olive oil
You know what’s funny! How summer was so uncharacteristically cold this year, and then for some strange reason, now that it is autumn, the weather seems to have decided, “hang on a minute, I think I’ll be hot and sunny now”. Very odd indeed. On the bright side this does mean we can enjoy a little extra sun before the cold sets in!
So while the weather is still nice and warm, why not enjoy a fresh bowl of spaghetti with crab, red chilli and extra virgin olive oil. It is light and delicious with a really fresh flavour. Not heavy like some of those cream sauces (we’ll save them for winter). You can even serve it hot or cold and I say the more lemon the better!
Spaghetti with crab, red chilli and extra virgin olive oil
Ingredients: 350g spaghetti, 800g crab meat, 3 fresh red chillies cut I half lengthways, de-seeded and finely chopped, 1 garlic clove peeled and ground to a paste with 1 tsp sea salt, juice of 1 lemon plus 1 lemon cut into quarters, 3 tbsp fresh basil chopped roughly, 50mL extra virgin olive oil
Steps: Stir the chillies, garlic, and lemon juice into the crab meat, then stir in the olive oil gradually.
Serves 4
Sydney Restaurants
Life is One Giant Bucket List
Feel free to use canned or fresh crab meat!
I used canned crab meat because it was handy in the cupboard, but I'm certain it would taste even more amazing with fresh crab!
Laura