Crab Tomato Spaghetti
This crab tomato spaghetti was my sumptuous lunch for one. This is the second out of three crab recipes I’ll be posting this week, the first was the Chinese crabmeat omelette that I posted a few days ago.
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My plate of spaghetti has baby spinach, cherry tomato & of course generous crab meat in it. It tastes seafood fresh, buttery and mildly spicy – just the way I love my spaghetti.
Before these photos were taken, I cooked the spaghetti in a pot of salted water until al dente. Then I drained the pasta and reserved a small cup of pasta water.
Heat olive oil & add cherry tomatoes. Don’t move them around much. When the cherry tomatoes skin starts to blister as shown above…
… push the cherry tomatoes to the side. Add garlic and remaining olive oil. Fry the garlic …
… until they just start to turn golden brown. Then add crabmeat & butter…
… as well as chilli (or chilli flakes) if you like some heat & a small squeeze of lemon juice.
Add the cooked pasta, another knob of butter and crab broth (from my bottle of crabmeat). If you don’t have crab broth, substitute with a rich (tetra-pak) chicken broth or use the reserved pasta water…
When the spaghetti is nicely combined, add a generous handful of baby spinach.
Let the spinach wilt in the heat and the pasta is done.
To serve, drizzle a lug of evoo and crack some black pepper over the pasta.