Dinner ideas

Spaghetti marinara with crab

spaghetti marinara with crab
4
20M
45M
1H 5M

Ingredients

Method

1.Place crabs in large container filled with ice and water; stand 1 hour. Slide knife under tail flap of crabs; in a peeling motion, lift off and discard back shell. Discard gills, liver and brain matter; rinse crabs under cold water.
2.Using cleaver or heavy knife, chop each body into quarters.
3.Heat oil in large saucepan; cook onion, garlic and chilli, stirring, until onion softens. Add undrained tomatoes, crab and chopped parsley; cook, covered, stirring occasionally, until crab changes colour.
4.Add the water to pan; bring to the boil. Stand uncooked pasta upright in the mixture until the bottom half is soft enough to bend without breaking, then stir it into the crab mixture, stirring regularly so it cooks evenly.
5.Boil, uncovered, stirring regularly, about 10 minutes or until pasta is tender and sauce thickens.
6.Serve bowls of pasta sprinkled with parsley.

Rich tomato sauce, smoky meat, herbs and cheese ­ the very best of fresh ingredients ­ that’s the Italian way. Put the pot on and let it bubble its way to a delicious infusion of flavours.

Note

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