Squid ink fettuccine with crab and chilli

Name: Squid ink fettuccine with crab and chilli
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 400g squid ink fettuccine (available Mediterranean delis); 3 tbsp extra-virgin olive oil; 1 red chilli, deseeded and chopped; 2 garlic cloves, finely chopped; 100ml white wine; 1 whole cooked crab, picked, or 300g blue swimmer crabmeat; large handful flat-leaf parsley, very finely chopped; sea salt; lemon wedges

Frank Camorra

December 19, 2016

Crab, chilli, garlic, wine are all you need to compliment this squid ink fettuccine.Marcel Aucar

Time:< 30 minsServes:4

This is a very simple dinner option as it has only a few ingredients: crab, chilli, garlic and wine. What could taste better?

Ingredients

400g squid ink fettuccine (available Mediterraneandelis)
3 tbsp extra-virgin olive oil
1 red chilli, deseeded and chopped
2 garlic cloves, finely chopped
100ml white wine
1 whole cooked crab, picked, or 300g blue swimmer crabmeat
large handful flat-leaf parsley, very finely chopped
sea salt
lemon wedges

Method

Bring a large pan of salted water to the boil and add the fettuccine. When cooked, it should still have a slight bite.
While the pasta cooks, gently heat olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably.
Cook chilli and garlic gently until it starts to sizzle, then turn up heat and add the white wine. Simmer until the wine and oil come together.
Remove from heat and add 80 grams of the crabmeat, using a wooden spatula or spoon to mash it into the oil to make a thick sauce. Place the sauce on a very low heat.
Strain pasta, keeping a small amount of water, then add pasta to sauce.
Remove mix from heat and add the remaining crabmeat and parsley to pasta with a sprinkling of sea salt.
Stir everything together and serve immediately with a lemon wedge.

FRANK'S TIP: Always salt the water when cooking pasta. I was once told it should taste like the Mediterranean Sea, but I like to think of it as the Pacific Ocean.