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Crab and chilli spaghetti with herbed pangrattato
Crab and chilli spaghetti with herbed pangrattato
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Indulgent spaghetti with sweet crab meat and spicy chili.
Ingredients:
  • 165ml olive oil
  • 140g breadcrumbs
  • Zest and juice of 1 lemon
  • Handful of flat-leaf parsley leaves, finely chopped
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 long red chilli, seeds removed, finely chopped
  • 500g crabmeat (see notes)
  • 400g spaghetti
  • Extra lemon wedges, to serve
Instructions:
  • To make the pangrattato, warm 1/4 cup (60ml) oil in a large frypan over medium heat. Combine breadcrumbs and zest, season with salt and pepper, and cook for 3-4 minutes until golden and crispy. Transfer to a bowl, mix in the parsley, and let it cool. Clean the frypan for later use.
  • Prepare the spaghetti by boiling it in a saucepan of salted water following the package directions.
  • Once the frypan is clean, place it back on medium heat and pour in 1 tablespoon of oil. Saute the onion and garlic until softened, about 2-3 minutes. Add the chilli and cook for another minute. Toss in the crab and cook until warmed through, about 1 minute. Stir in the lemon juice and remaining 1/3 cup (80ml) of oil, then let it simmer over low heat for 5 minutes to infuse, stirring occasionally.
  • After draining the pasta, mix it right away with the crab mixture, and pour in 2-3 tablespoons of cooking liquid. Using tongs, stir together the pasta and crab. Then sprinkle in half of the pangrattato and mix well.
  • Transfer the pasta to a platter and sprinkle it with the remaining pangrattato. Serve with lemon wedges immediately.

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