Spaghetti with Crab

Spaghetti with Crab

As seen in Marlborough Town and Country Magazine

This is my go to recipe when I have to make something quick for the family. It is one of those dishes that are so quick and easy to prepare that it can be made in the same time as it would take you to order a takeaway and wait for it to be delivered.

It is also the sort of dish which can be made from your store cupboard as long as you keep the main ingredients to hand so you don’t even have to go shopping. It is a great standby dish, it tastes amazing and is a little bit more interesting than your average pasta dish.

I make this dish using squid ink spaghetti but that is not to everyone’s taste.  I have also made it with plain spaghetti and it is equally delicious.

Ingredients

1 tablespoon of olive oil
2 cloves garlic finely chopped
60ml/2floz white wine
small pinch of dried chilli flakes
1 x 600ml/ 1 pint jar of passata
2 x170g/ 7oz cans of crab meat
500g/1lb, 2oz squid ink or plain sphaghetti
basil leaves to serve.

Firstly put on a large pan of water on to boil for the pasta.

Heat the olive oil in a shallow frying pan and cook the garlic until fragrant but not coloured.
Add the white wine and chilli flakes and cook for a few minutes.
Add the passata and allow to warm through.

While that is warming and the water for the pasta has boiled add your pasta to the pan and cook for about 10 -12 minutes until cooked but still has a little “bite” in the middle of the pasta.

While the pasta is cooking,  drain the crab meat and add to the tomato sauce. Allow to warm through over a low heat.

When the pasta is cooked drain in a colander and return the pasta to the pan.

Stir  the crab sauce into the pasta and sprinkle with basil leaves to serve