Monday, December 07, 2009

Crab and Chili Pasta

Sometimes you just want a quick, light dinner, and this is the perfect recipe for it (tweaked from recipes I found here, here and here).

We happened to have all of the ingredients in the house, and it probably took less than 15 minutes from start to finish. It was a generous serving for two people, but we greedily finished it all very quickly.


350g tagliatelle (or other long, thin pasta)
1 medium red chili
cloves garlic
2 tablespoons lemon juice
2 wedges of lemon (optional)
1 handful chopped parsley
170g tin of white crab meat in brine (though I bet fresh crab would be even more excellent)
olive oil


Put tagliatelle in a pot of salted, boiling water.

Mince garlic and chili finely, then gently fry over low heat in about 3 tablespoons of olive oil until just turning golden. Add the lemon juice and stir.

Once tagliatelle is tender, drain and add it to the pan with the garlic, chili and lemon juice. Turn up the heat a bit, and add crab and mix well to heat through the crab and coat the pasta. Add a little more olive oil if it seems dry and add the parsley and salt to taste. Serve with additional lemon wedges (optional).

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