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    Spaghetti with Crab, Garlic and Chilli

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    Spaghetti with Crab, Garlic and Chilli

    The trick is to drain the spaghetti when distinctly al dente so that it does not overcook as you add the crab and the flavourings. Make sure the spaghetti is well seasoned and deliciously slippery. The amount of chilli, needless to say, is up to you. I like plenty.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 500g spaghetti
    • 2 cooked, prepared crabs, white and brown meat separated (to give around 200g brown meat and 300g white meat)
    • 1 tbsp lemon juice
    • 50g butter, melted
    • 2 tbsp olive oil
    • 2 garlic cloves, finely chopped
    • 1 red chilli, finely chopped
    • A few basil leaves


    1. Bring a large pot of salted water to a boil and add the spaghetti. As soon as it softens, separate the strands with a fork and cook for 8–9 minutes until al dente.
    2. Meanwhile, place the brown crab meat in a blender. Season well with salt, black pepper and the lemon juice. Liquidise, adding the melted butter as you go. Just before the pasta is ready, heat the oil in a large saucepan and stew the garlic and chillies until they are translucent. When the spaghetti is cooked, drain it lightly, leaving some of the cooking water in the pan you cooked it in; you may need this later.
    3. Add the pasta to the garlic and chilli oil mixture and turn it to coat, then mix in the brown crab meat to achieve a creamy consistency. Fold in the white crab meat, making sure it is well distributed through the pasta. Toss the pasta thoroughly, adding some extra cooking water if it becomes too dry. Chop the basil coarsely and sprinkle in. Season to taste and serve.

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