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Corn, crab & chilli spaghetti
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by Martha Collison
1 tbsp olive oil
1 cob sweetcorn
1 red chilli, deseeded and finely chopped
2 cloves garlic, finely chopped
100g pack Seafood & Eat It Fifty Fifty Crab
Parmigiano Reggiano, grated, to serve
1. Bring a large pan of salted water to the boil and add the spaghetti. Cook according to pack instructions.
2. Meanwhile, melt the butter and oil together in a large frying pan over a medium heat. Cut the sweetcorn kernels off the cob, add to the pan and cook for 5 minutes, until the kernels begin to brown. Add the chilli and garlic and cook for a few more minutes, until fragrant.
3. When the pasta is cooked, reserve a cup of the starchy pasta cooking water, then drain. Add the crab to the frying pan and mix to combine, then spoon in 2-3 tbsp of the pasta water and toss to create a creamy, slightly thickened sauce.
4. Mound the pasta into the pan (with a little more pasta water if needed) and toss with tongs until well coated in sauce. Divide between 2 bowls, sprinkle over the
Martha’s tip Spaghetti is ideal for this recipe, but it will work well with any pasta shape.
Typical values per serving:
This recipe was first published in August 2021.