Monday 18 September 2023


I am on the never ending quest for the perfect crab pasta and this spicy crab arrabbiata with homemade chilli and garlic oil and samphire may just be my new favourite!

There is a little prep involved but the end result is undoubtedly a restaurant worthy pasta dish!


  • 500g pappardelle

  • 5 long red chillies
  • 2 bay leaves
  • 4 cloves garlic
  • 250ml olive oil
  • 1 tbsp red wine vinegar

  • 4 tbsp confit chilli oil, (see recipe above)
  • ½ a clove garlic
, finely sliced
  • 1 tsp dried chilli flakes
  • 2 tsp fennel seeds, toasted
  • 1 tbsp confit chilli and garlic, (see recipe above)
  • 400g cherry tomatoes, halved, plus extra to serve
  • 1 tbsp butter
  • 100g white crabmeat
  • 100g samphire
  • 1 tbsp lemon juice
  • ½ a small bunch flat-leaf parsley, finely chopped

  • Prick the chillies with a knife and put in a small pan with the bay leaves and garlic. 
  • Cover with olive oil and cook gently over a low heat for 45 minutes or until they’re softened. 
  • Cool. 
  • Pick out the chillies and remove the skins and stalks, and scrape out the seeds. 
  • Chop then put in a jar with the garlic, red wine vinegar and the infused oil.
  • Heat 4 tbsp of the confit oil in a frying pan and cook the fresh garlic, dried chilli flakes and fennel seeds for 3 minutes, then add the confit chilli and garlic bits, and cook for another 2 minutes. 
  • Add the tomatoes and simmer gently for 1 hour. 
  • Blend the sauce with a stick blender until smooth (keep the rest of the chilli oil in the fridge to use later).
  • When you’re ready to serve, cook the pasta in a large pan of lightly salted boiling water following pack instructions. 
  • Drain, reserving some of the cooking water.
  • Add the butter, crabmeat, samphire and lemon juice to the sauce with some seasoning, then add the pasta and toss really well, adding a little of the cooking water to loosen if needed. 
  • Stir through the parsley, divide between two plates and scatter over a few more halved tomatoes, to serve.

No comments: