Ingredients : Serves 2

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  • 1 blue crab, defrost in the fridge
  • 400g x 1 can chopped tomato in natural juice
  • 1 clove garlic, finely chopped
  • a handful flat parsley, roughly chopped
  • 50ml white wine
  • 220-250g long pasta (spaghetti)
  • 1 tbsp olive oil
  • red dried chilli
  • salt & freshly ground white peppercorns


instructions image
  • Cut the crab into legs and quarter the carapace (shell) using kitchen scissors. Remove the gills on the groins.
  • In a large frying pan heat the olive oil and garlic over a midium heat. Fry until lightly coloured.
  • Add the crab and chilli if you like and pour the wine. Bubble up to evaporate the alcohol.
  • Pour in the tomatoes, add salt and pepper, bring to a boil and simmer.
  • Drop the pasta into a large (pasta) pan of plenty boiling, salted water. Cook according to packet instructions until al dente - about 10-12 minutes.
  • Drain in a colander and return it to the frying pan. Toss with the sauce and adjust with the salt and pepper. Sprinkle with the parsley. Serve immediately.
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instructions image

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This recipe was first published on mizueandco.com in Oct. 2006.