Crab Spaghetti
Spaghetti al granchio (Crab Spaghetti) is my all-time favourite pasta dish. After posting a picture on my Instagram story, I had a lot of people fishing for my recipe.
“And the public gets what the public wants.”
Cyclists are usually pretty handy in the kitchen because we care about nutrition and spend most of our lives thinking about food.
Go grab some fresh ingredients and give it a try, it only takes 15mins.
Guide Nutrition (per person):
Cals: 552kcal
Protein: 27g
Carbs: 79g
Fat: 13g
Ingredients (serves two):
110g Spaghetti
110g Squid Ink Spaghetti
50g Brown crabmeat
50g White crabmeat
A handful of fresh flat-leaf parsley
Lemon
Three cloves of garlic
Shallot
Glug of prosecco or white wine
A teaspoon of balsamic vinegar
Red chilli
12g olive oil
8g butter
A dusting of grated bottarga
Cherry tomatoes
Tablespoon of tomato paste
Method
1. Mise en place. This dish takes 6mins of cooking time. You won’t have time to chop and cook, so you have to prepare all of your ingredients beforehand. Dice your shallot, mince your garlic cloves, chop your parsley, slice your chillis, quarter your cherry tomatoes and separate your brown and white crab meat while double-checking there are no pieces of shell.
2. Pop your pasta on. I use La Molisana Black Squid Ink Spaghetti and Garofalo Gragnano Spaghettini as they both take 6mins to cook. The squid ink pasta brings more flavours of the sea, and the black and white noodles add some nice visual contrast.
3. Heat your frying pan, then add oil. Add diced shallots and sauté for a few minutes before adding crushed garlic and grated lemon zest. Cook for a further minute or so before adding a glug of white wine and cooking off the alcohol, then add a tablespoon of tomato paste and stir to create a thick paste.
4. Turn the heat down low and mix in the brown crab meat, chillis, butter and tablespoon of balsamic vinegar. Then squeeze that lemon, till the juice runs down your leg (try and get some in the pan).
5. Pour your cooked pasta into the crab mix, spilling some of that glossy pasta water, this will help the crabmeat stick to the noodles.
6. Add a handful of chopped parsley and mix well. Serve with the quartered cherry tomatoes and the white crabmeat scattered on top.
7. Serve up, season with salt, pepper, lemon juice and a dusting of the grated bottarga.
Buon appetito.
Gareth (pronounced “Garett” in Italian).