Chili Crab Spaghettini

I love the Chili Crab Spaghettini from Nolita in Claremont! It’s so delicious… And although nothing can really beat their secret recipe, this one might possibly come very close.

Ingredients for 4 servings:
60ml extra virgin olive oil
2 cloves garlic, finely diced
2 red chillies, de-seeded and finely diced
200g fresh tomatoes, diced
100ml cream
250g raw crab meat
2 tablespoons fresh basil, chopped
1 lemon to serve
shaved Parmesan to serve

Pasta: 4 x 70g eggs and 400g triple 0 flour) + pasta maker OR
350g ready made angel hair pasta

To make the pasta: knead eggs and flour with fingers on a floured surface for about 10 minutes into an elastic, smooth dough. Roll a smooth ball and refrigerate the ball completely covered in plastic wrap for 30 minutes. Knead again and start rolling out with pasta maker. Use the ‘spaghetti’ or smallest pasta option and hang the flour dusted spaghetti on a pasta rack.

Pour the olive oil into a large non stick fry-pan. Add the garlic, chilli and tomato, cook over a medium heat for 1 minute.

Increase the heat, add the cream and bring to the boil. Add the crab meat, tossing it so it cooks evenly. Cook for a further 1 minute. Meanwhile, cook the pasta for 5 min, drain thoroughly (if too wet, the sauce gets watery), and place in saucepan with crab mixture. Sprinkle with basil, season with sea salt and cracked black pepper, toss and serve immediately with slices of lemon and shaved Parmesan.

Buon Appetito


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