Monday, 21 September 2015

Crab, Chilli and Asparagus Pappardelle

This pasta dish is one of my absolute favourites - there's barely a sauce, the rich brown crab meat and white wine plus all the seasonings make just the most delicious coating for the thick pasta, and the white crab meat stirred in last minute plus lots of fresh parsley add a delicacy and freshness that is just beautiful.

I used fresh pappardelle from La Tua but dried is good too and you can use the more traditional linguini or spaghetti too but I just love this combination.

The below serves two as a main course.

Here's how:

200g fresh pappardelle
1 whole medium dressed crab (brown and white meat)
4 spring onions
1 clove garlic
1 whole red chilli
Handful of asparagus
1 courgette
2 tbsp white wine (I used Pinot Grigio)
1 tbsp olive oil
2 tbsp fresh parsley
Salt and black pepper
Zest of a whole lemon, juice of half

Firstly drizzle the olive oil into a pan and place on a low heat. Also boil the kettle or put a pan of water on ready for the pasta.

Now finely chop the spring onions and chilli and mince the garlic and add all to the pan to flavour the oil and slowly soften.

Use a vegetable peeler to slice the courgette into ribbons, halve and set aside. Break the tips off of the asparagus and discard the thick ends.

Add the asparagus tips to the pan, and then pour over the white wine. Allow to cook for two minutes.

Add the brown crab meat and use a wooden spoon to break apart so it's evenly distributed.

If using fresh pasta this is the time to place it on to cook with a pinch of salt as it only takes four to five minutes from here.

Chop the parsley finely and keep to one side.

Add the courgette ribbons to the pan too and move around with the wooden spoon.

Add about a third of the parsley at this stage.

Once cooked to your preference, take a tablespoon full of the pasta water and add to the crab mix, drain the pasta then add to the pan and give a good stir to ensure that the pasta is coated.

Now add the white crab meat, the parsley and grate on the zest of a whole lemon stirring all the time. This should only be just heated through for a minute or two.

Now cut the lemon in half and before serving squeeze over the juice of half of the lemon, season with salt and pepper and give a final stir.

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