This pasta dish is super quick and simple, but looks like you’ve been slaving in the kitchen for ages!
Crab Spaghetti with Lemon Gremolata
Ingredients
- For the crab spaghetti
- 200g dried spaghetti, or 500g fresh
- 75g butter
- 2 garlic cloves, crushed
- 175ml white wine
- juice of 1 lemon
- 2 red chillies, de-seeded and finely chopped
- 450g white crab meat
- 100g parmesan cheese, grated
- For the gremolata
- 30g butter
- 120g fresh sourdough breadcrumbs
- ¼tsp crushed sea salt
- 1 garlic clove, crushed
- 2tbsp flat leaf parsley, chopped, plus extra for garnish
- zest of 1 lemon, finely grated, plus extra for garnish
Method
For the crab spaghetti, bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain and keep warm, reserving 150ml of the cooking water.
Melt the butter and olive oil in a large pan . Add the garlic and cook for 30 seconds, stirring constantly, until fragrant. Add the white wine, lemon juice and chopped chilli. Bring to the boil, reduce the heat and simmer for 5 minutes until the wine has reduced by half.
Add the crabmeat and hot spaghetti and mix together. Add 75g of Parmesan and toss together. Add the reserved cooking liquid a little at a time if the pasta needs more liquid.
For the gremolata, melt the butter in a frying pan over a medium high heat. Add the breadcrumbs and salt and cook for 3-5 minutes, stirring occasionally until the breadcrumbs are lightly toasted.
Remove from the heat and add the garlic, parsley and lemon zest. Sprinkle over the crab spaghetti and top with the remaining Parmesan cheese. Garnish with chopped parsley and lemon zest.