Crab Pasta

One of my go-to dishes (again), that I absolutely love. It’s as simple as it gets, but amazingly good.

Through my food journey I have discovered that crab is (probably) my favorite shellfish. I’m not very good at breaking down a crab without leaving lots of little crab shells in the mix, so I tend to buy the clean WHITE crab meat (brown is too fishy for me). Anyway, here’s a dead cert for you.  Crab is great for pasta as it coats it nicely and you feel you have more crab than you actually do.

Ingredients

• Olive oil
• 1 pack of crab white crab meat (Waitrose has a good one, but you can get from local fish mongers too)
• Chives or garlic chives
• Garlic
• cherry tomatoes (mixed colour if you can find them, quartered)
• White wine
• Seasoning
• Lemon (rind to cook with the ingredients – the lemon juice to add to the dish once serving)
• Optional 1: One red chilli – seeds removed
• Optional 2: Samphire (I add it when I can as it’s a nice crunch and salt experience). The asparagus of the sea, apparently! It is quite salty, so keep that in mind!

That’s it. That’s how easy it is. Fry all of the ingredients in some olive oil (except the crab) During this time, cook the pasta to an al dente stage. Stir the drained pasta into the crab mix, ensuring it is coated evenly. Eat immediately.

The important thing is not to over cook anything. The crab literally needs less than a minute. Cook a bit longer and it becomes a bit like the tuna can. You will want the fresh crab meat.