Spicy Crab Pasta
Hello again! Finally back from an extended blog hiatus because work & life really creeped up and totally took over. As it does!
Jump to RecipeDoesn’t mean I haven’t been busy in the kitchen over the Christmas and New Year period. Christmas is hands down my favourite holiday season. Everything from the preparation, decoration, cooking and most of all spending time with loved ones as everything slows down. Added bonus if we get to spend some time somewhere wintery and wonderful. Unfortunately not this year, and who knows when…
Although my plans to share several Christmas recipes didn’t materialise this year, it means more to look forward to next year (: Here’s a little teaser…
With every little bit of free time spent baking up a storm and preparing the Christmas classics for the big Christmas Eve meal that we were lucky enough to still gather for here in Singapore, it meant there were many simple recipes on repeat the rest of the time.
Here’s a quick and easy recipe that transports you to the seaside, somewhere else we might not be travelling to for the foreseeable future.
The combination of flavours and textures really hit the spot and make for a satisfying lunch or dinner wherever you might be. In a way it was a perfect light interlude to heavy holiday feasts, but in no way to be considered bland next to the bold holiday seasoning.
Squid Ink Spaghetti with Crab and Spicy Breadcrumbs
Ingredients
- ¾ cup panko
- 1 tsp chili flakes
- 1 tsp mix of salt, pepper and dried Italian herb seasoning
- 2 tbsp butter
- 250 g good quality squid ink spaghetti cook in heavily salted water according to package instructions and reserve to thicken sauce later
- Handful of ripe cherry tomatoes sliced in half
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 shallots minced
- 1 birds eye chili minced
- 200 g crab meat if frozen, thawed fully
- 100 ml white wine / prosecco
- Zest of half a lemon
- Salt, pepper and chili flakes to taste
- ¼ cup fresh parsley chopped
Instructions
For the spicy breadcrumbs
- Mix panko, seasoning and chili flakes in a bowl and add to pan on medium heat.
- Dry fry until starting to brown & crisp. Mix often so it doesn't burn.
- Once crispy and golden brown, make a space in the centre of the pan and add the butter so it can melt.
- Once melted, slowly stir the panko mixture and butter together. Stir continuously over the heat until you get a crumb consistency.
For the pasta
- Start the pasta in well-salted boiling water
- Heat olive oil in a frying pan on medium heat. Add garlic, shallots and chili and fry until fragrant
- Add cherry tomatoes and let soften slowly, before adding crab meat and white wine
- Let simmer on low heat for a few minutes, adding about 1/2 cup of pasta water
- Add zest of half a lemon, salt, pepper and chili flakes to taste. Mix well.
- Once pasta is cooked, drain and add to the crab sauce.
To serve
- Portion out the pasta onto plates, garnish with chopped parsley and a big spoonful of spicy breadcrumbs.Add salt & pepper to taste.
