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!
SERVES 2
INGREDIENTS
- 500g pappardelle
CONFIT CHILLI OIL
- 5 long red chillies
- 2 bay leaves
- 4 cloves garlic
- 250ml olive oil
- 1 tbsp red wine vinegar
ARRABBIATA SAUCE
- 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.
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