This is such a simple dish, but special enough that you could easily serve it at a dinner party! Second to the carbonara, this is the other most popular pasta served at Laura Santtini's restaurant. This recipe is loved because it is light, clean, fresh and super tasty.
200 g/7 oz. dried pasta
200 g/7 oz. cooked picked white crabmeat*
a handful of flat leaf parsley
4 tablespoons extra virgin olive oil, plus extra if needed
grated zest and freshly squeezed juice of 1 lemon
2 garlic cloves, squashed, peeled and halved lengthways
1 red chilli/chile, deseeded and finely chopped
salt and freshly ground black pepper
* You can use half white crabmeat and half brown for a fuller crab flavour.
Cook the pasta in a pan of salted boiling water according to the packet instructions.
Meanwhile, combine all the remaining ingredients in a bowl. This is a fairly loose sauce; therefore add extra olive oil if it is too dry and season with salt and pepper.
Drain the pasta but keep a cup of the cooking water.
Tip the hot drained pasta back into the pan, add the crab mixture and a small splash of the retained pasta cooking water. Toss with gusto until creamy and well combined.
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