Summer, and in England at least crab comes into its own. I have used it elsewhere on this blog but sometimes with the heat of some chili and silky smooth pasta it can make a lovely, but light dish. If you want to serve it as a starter then add some cream, which makes the whole thing very rich – I think too rich for a main course. Victoria Moore in her terrific book on wine suggests a Burgundian chardonnay or Chablis goes well with this – as ever she is spot on.
1tbsp olive oil
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1tsp fennel seeds, crushed
200g brown crabmeat
200g white crabmeat
Small bunch of flat-leaf parsley, roughly chopped
Extra virgin olive oil, to finish
- Cook the pasta in a large pan of salted boiling water until al dente.
- Meanwhile, heat the olive oil in a frying pan over a medium-low heat and fry the garlic, chilli and fennel seeds for a couple of minutes until soft by not coloured.
- Add the zest of half a lemon and the juice of all of it, and then stir in the brown crabmeat.
- Drain the pasta, reserving a few spoonfuls of the cooking water, and toss with the sauce, along with the white crabmeat and parsley.
- Add the extra water if the dish seems a little dry. Season to taste, and divide between bowls. Drizzle each bowl with a little extra virgin olive oil, and serve immediately.