Crab, chilli and pea spaghetti

Any pasta dish that can be on the table in 15 minutes is worth adding to your repertoire. This contemporary dish uses crab but it would work a treat with any canned fish.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Crab chilli and pea spaghettini
  • 400 gram spaghettini (see notes)
  • 2 tablespoon olive oil
  • 6 green onions, sliced
  • 3 garlic cloves, finely chopped
  • 2 small red chillies, chopped
  • 170 gram can crab meat, drained (see notes)
  • 1 cup frozen peas
  • 1/4 cup fish stock
  • juice of 2 limes
  • 1/2 cup coriander leaves


Crab chilli and pea spaghettini
  • 1
    Cook pasta in a large saucepan of boiling, salted water for 10 minutes, following packet instructions. Drain. Return to pan.
  • 2
    Meanwhile, heat oil in a large frying pan on medium. Saute green onions, garlic and chilli for 2 minutes. Reduce heat to low.
  • 3
    Stir crab, peas, stock and juice through onion mixture. Cook, stirring, for 1-2 minutes. Toss through hot pasta with coriander. Season spaghettini to taste. Serve with a side salad, if liked.


If preferred, use flesh of 2 cooked blue swimmer crabs. Spaghettini is a thinner type of spaghetti that is available at major supermarkets. You can also use spaghetti.

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