9 Comments to 'Spaghetti with Crab, Chilli and Rocket'
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Spaghetti with Crab, Chilli and Rocket
Posted By Stephen
Quite a while back we went through a phase of cooking crab and chilli pasta quite a few times. We haven’t done it for a while, but when we were wondering what to cook for a quick Saturday lunch on an almost-spring-like day just as we were passing a fishmonger, we popped inside to get some crab meat to try it again.
It’s quick to make; waiting for the spaghetti to cook is the longest part of it. While it was cooking, we fried some garlic and finely chopped chilli in a little olive oil. Then when the spaghetti was ready, we drained it and stirred in the garlic and chilli before flaking in the crab meat, adding some rocket leaves and finishing with a grind of black pepper, a squeeze of lemon and a drizzle of olive oil.
It was nice but not brilliant and there was a little too much chilli which pushed the delicate flavour of the fresh crab into the background. We discussed just leaving the crab out next time and adding loads of parmesan cheese, since the general combination of the other flavours was good.
Mar 21st, 2009
YUM! yum yum yum yum! I love crab pasta. I have a solution to your crab flavour getting lost – add more crab! That is just me though, I am a bit of an addict..
Helen’s last blog post..Hawksmoor: The Burger.
Lovely picture. I find crab can be too delicate sometimes, but the brown meat is good and flavoursome for this dish.
Lizzie’s last blog post..Hix Oyster & Chophouse
Crab is such a wonderful meat. It is just too bad my husband doesn’t go crazy over it like me!
This is a fantastic looking pasta!
Mrs Ergül’s last blog post..Kristen’s Wild Blueberry-Lemon Scones
Greetings again!
Love this type of spaghetti!
The trick to control the chili could be to fry it all in the oil first and discard it before mixing the spaghetti with the oil. A little lemon juice might help, too!
Great pic!
Cheers,
Robert-Gilles
Robert-Gilles Martineau’s last blog post..Today’s Lunch Box/Bento (’09/17)
That’s a good tip, Helen!
Brown meat is a good idea too, Lizzie.
I hadn’t thought of that, Robert but it’s a good idea. Thanks!
This looks fantastic. What crab meat do you use? Do you use fresh or do you buy in a tub? I can never be bothered with fresh for just a weeknight but not sure which brands of crab meat are ok.
Gourmet Chick’s last blog post..Pinkies (Gourmet Chick in Italy)
Thanks, GC. We used fresh this time as we were passing the fishmonger but have used tinned in the past. It isn’t the same but it’s not far off. I think we just used a Sainsbury’s tin.
Stephen can i say bluntly this looks absolutely gorgeous, really want to make it one day,
Louis
Thanks Louis! It’s quite easy; give it a go some day, I’m sure you’ll love it.