I love this as a starter. It’s clean and fresh and, with that dab of chilli, an invigorating kick-off to a dinner.
Serves 4
350g capellini or spaghettini
115g white crab meat*
115g dark crab meat*
1 clove garlic, chopped finely
1 red chilli, deseeded and sliced into small pieces
1 tablespoon good olive oil
a good pinch saffron
a splash of vermouth
a small bunch flat-leaf parsley chopped
salt and freshly ground black pepper
1. Bring some well salted water to a rolling boil. Check the cooking time on your pasta package (it should only be about 5 minutes).
2. Put a splash of Vermouth into an egg cup or a small bowl and pop in the pinch of saffron.
3. As you pop the pasta into the boiling salted water, heat the olive oil in a large sauté pan. Sauté the garlic quickly, add the chilli, then the crab, and stir for a moment or two. Then add the vermouth and saffron, and half the flat-leaf. Add a grinding of pepper and salt.
4. Drain the pasta and toss with the crab sauce.
5. Serve scattered with the rest of the flat leaf and a chilled glass of Tocai Friulano.
* If you can’t get a dressed crab, pop into Waitrose, where they now stock Sea Food And Eat It Cornish crab. It comes in tubs of white and of dark, and it’s brilliant! I met these guys at The Real Food Fair last year, and I am delighted they are doing so well!
