Spaghetti con granchio
“Blue swimmer crab is nearly always available, cooked or raw. Raw is better, but the crab must be fresh. Steam fresh crab for 7–8 minutes and pick out the meat. Spaghetti can be made by pushing the pasta sheet through the spaghetti cutter on your machine, or use a sound commercial brand.”
50 ml olive oil
4 Roma tomatoes, peeled, seeded and chopped
1 clove garlic, finely chopped
200 g (or more!) crab meat
300 g Egg Pasta
freshly torn flat-leaf parsley or basil
salt and pepper
extra-virgin olive oil
Heat the oil in a non-stick pan and cook the tomatoes and garlic for 3–4 minutes. Add the crab meat.
Cook the pasta in plenty of boiling salted water until al dente. Drain well, then toss with the sauce.
Add the parsley, season to taste with salt and pepper, and finish with more extra-virgin olive oil.