Crab Spaghetti with Cherry Tomatoes, White Wine, and Cream
Ingredients
- 300g spaghetti
- 300g white crab meat
- 1.5 tbsp olive oil
- 75g shallots finely chopped
- 2 medium cloves garlic finely chopped
- 1/2 red chilli finely chopped
- 140g cherry tomatoes
- 100ml dry white wine
- 100ml fish or shellfish stock
- 50ml double cream
- 2 handfuls flat leaf parsley leaves finely chopped
- 1 tbsp lemon juice
- Sea salt & freshly cracked black pepper
Preparation
Put the spaghetti into a big pan of boiling salted water. Simmer for a couple of minutes if fresh or 6 to 7 minutes if dried, stirring several times to separate. Remove while still al dente, drain most of the water but save some for later, and set aside.
In a separate large skillet over medium-high heat, add the oil, shallots, and red chili. Sauté until translucent, then stir in the cherry tomatoes and garlic, and sauté for another five minutes or until the tomatoes start to break down and wrinkle.
Add the wine and cook for five minutes, stirring regularly and mashing the tomatoes with a spoon to help them cook down. Stir in the stock and simmer for a couple of minutes, then add the cream. Bring back to a simmer, stir in the crab, and heat for a minute. Add the spaghetti, 100ml of the reserved pasta water, half of the parsley, and the lemon juice. Stir to combine for 3 to 5 minutes until the pasta water is absorbed.
Season to taste with sea salt and freshly cracked black pepper. Finish each plate with the remaining parsley and serve with extra lemon wedges if desired.
