Spaghetti with Mud Crab
in creamy tomato sauce
A plate of seafood pasta in the middle of the week will never fail to enlighten your hard working days with positive energy!
serves 3 - 4
1 large live mud crab (Dungeness will do as well)
6 - 8 pieces of cherry tomatoes, halved
1 scallion, finely chopped
1-2 garlic, finely smashed
50g of demi-sel butter
100ml double cream
4 tbsp Parmesan cheese, grated
150ml dry white wine
handful of basil, chopped
sea salt n pepper to season
olive oil
500g of spaghetti
- Steam the crab as a whole for 20 minutes. Leave the crab cooled down then refrigerate for at least 2 -3 hours so the meat will stay firm and plump.
- Detach all crabmeat from the body, legs and claws as much and in big pieces as possible. Discard all dirt sac. Set aside.
- In a hot non-stick pan with olive oil and a cube of demi-sel butter, add in the garlic and sauté the cherry tomatoes over medium heat. Add the wine and season with pepper and cook for about 3 minutes till the wine has evaporated in half. Set aside.
- Cook the spaghetti to a large pan of boiling salted water with olive oil and cook till al dente, about 8 minutes, then drain.
- Meanwhile in a clean hot pan, sauté the crabmeat and roe with scallion in olive oil and butter for 2-3 minutes, season with pepper, then mix into the prepared tomato sauce. Incorporate the cream into the sauce and cook in moderate heat for another 1-2 minutes till well blended and heated. Leave the ingredients in the pan and off the fire.
- Once the spaghetti is ready, drain and toss into the sauce followed by the grated Parmesan.
- To serve, divide the pasta between warm plates and drizzle with a little olive oil (or truffle oil). Serve immediately.
No comments:
Post a Comment