Crab Spaghetti with Cherry Tomatoes, White Wine & 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

  1. Put the spaghetti into a big pan of boiling salted water

  2. Simmer fresh spaghetti for just a couple of mins or dried spaghetti for 6 or 7 mins, making sure to stir several times to separate, remove while still quite al dente and drain most of the water off but save a bit back for later

  3. Set aside

  4. In a separate large skillet, on medium high add the oil, shallots and red chilli to the pan

  5. Sauté until translucent, then stir in the cherry tomatoes and garlic, sauté for a further five minutes or until the tomatoes start to break down, they will start to go wrinkly and shrink

  6. Add the wine and cook off five mins stirring regularly, giving each of the tomatoes a little bash with your spoon to make sure they’re cooking down

  7. Stir in the stock, simmer for a couple of minutes, then stir in the cream

  8. Bring back up to a simmer, and stir in the crab, bring back up to a simmer for minute, then add the spaghetti, about 100ml of the pasta water, half of the parsley and the lemon juice

  9. Keep stirring to combine for a 3-5 mins until the additional pasta water has been absorbed

  10. Season to taste with a good pinch of sea salt and freshly cracked black pepper, use the remaining parsley to finish each plate and serve with extra lemon wedges if desired

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