Jamie Oliver's crab spaghetti recipe
Jamie Oliver's crab spaghetti is seafood pasta without the fuss: the perfect mid-week meal. Serve with a simple salad or fresh sourdough bread.
Ingredients
- 2 tbsp olive oil
- 1 fresh red chilli
- 2 cloves of garlic
- 80 g brown crab meat
- 300 ml organic fish stock
- 400 g spaghetti
- 2 sprigs of fresh flat-leaf parsley
- 1 lemon, zested
- 160 g white crab meat
- 2 tbsp olive oil
- 1 fresh red chilli
- 2 cloves of garlic
- 2.8 oz brown crab meat
- 10.6 fl oz organic fish stock
- 14.1 oz spaghetti
- 2 sprigs of fresh flat-leaf parsley
- 1 lemon, zested
- 5.6 oz white crab meat
- 2 tbsp olive oil
- 1 fresh red chilli
- 2 cloves of garlic
- 2.8 oz brown crab meat
- 1.3 cups organic fish stock
- 14.1 oz spaghetti
- 2 sprigs of fresh flat-leaf parsley
- 1 lemon, zested
- 5.6 oz white crab meat
Details
- Cuisine: British
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Finely chop the chilli, peel and finely chop the garlic, then add to a large heavy-bottomed pan with the olive oil. Fry for a few minutes, or until softened and golden.
- Stir in the brown crab meat and add the stock, then bring to the boil. Reduce to simmer and cook, uncovered, for 5 to 10 minutes, or until thickened and reduced to a nice sauce.
- Cook the spaghetti in a large pan of boiling salted water according to the packet instructions until almost al dente – it'll continue cooking in the sauce so it's important you don't overdo it.
- Reserving a cupful of the cooking water, drain and add the pasta to the sauce. Toss well and cook for a further 1 to 2 minutes. Note: The reserved cooking water can be added once you’ve tossed the pasta in the sauce if it needs a bit of extra moisture. However, the cooking water is not a requirement.
- Pick and roughly chop the parsley.
- Season the pasta with sea salt, black pepper and most of the lemon zest. Toss through the white crab meat and parsley leaves.
- Divide between your plates and serve with an extra grating of lemon zest.
Recipe courtesy of Forest Holidays. Find out more here.
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