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| Crab and chilli spaghetti with herbed pangrattato |
Serves 4
Crab and chilli spaghetti with herbed pangrattato
ingredients: 2/3 cup (165ml) olive oil. 2 cups (150g) fresh heardcrumbs. Finely
grated zest and juice of 1 lemon, plus wedges to serve. Handful of flat-leaf
parsley leaves, finely chopped. 1 small onion, finely chopped. 3 garlic cloves,
finely chopped. 1 long red chili, seeds removed, finely chopped. 500g crabmeat.
400g spaghetti
Crab and chilli spaghetti with herbed pangrattato recipe:
For the pangrattato, heat 1/4 cup (60ml) oil in a large frypan over medium heat.
Add breadcrumbs and zest, then season. Fry mixture, stirring, for 3-4 minutes
until toasted and lightly golden. Transfer to a bowl to cool, then stir through
the parsley and set aside. Wipe the frypan clean and set aside. Cook the
spaghetti in a saucepan of boiling, salted water according to the packet
instructions. Meanwhile, return the cleaned frypan to medium heat and add 1 tbs
oil. Add the onion and garlic, then cook, stirring, for 2-3 minutes until
softened. Add the chilli and cook for a further 1 minutes. Add the crab and
cook, stirring, for 1 minute or until warmed through. Pour lemon juice and
remaining 1/3 cup (80ml) oil into frypan, stirring occasionally, for 5 minutes
to infuse. Drain pasta and immediately add to the crab mixture, along with 2-3
tbs cooking liquid. Using tongs, combine pasta and crab mixture. Add half the
pangrattato and toss to combine. Transfer pasta to a platter, then scatter with
remaining pangrattato. Serve immediately with lemon wedges
