CREAMY CRAB PASTA WITH CHILLI AND BASIL

It is true though! A combination of tomato, basil, lemon, chilli & garlic added to sweet crab meat all together in a creamy sauce served with angel hair pasta – divine. If you aren’t a fan of chilli just leave it out and it still tastes great, but the cream actually cuts down the heat of the chilli quite a lot. Feel free to add more chilli if you like more heat as well!

The night I finished developing this recipe, I sat down to it for dinner and ate it so quickly that I kept burning my tongue (only a few times!) because I couldn’t eat the first few mouthfuls fast enough! (I’m sure you think that I am exaggerating, but I’m actually not!) A sure sign to me that I had the recipe right!

Ingredients

• 420 g blue swimmer crab meat drained & picked for shell
• 250 g dry angel hair pasta
• 1 tbsp. olive oil
• 250 g cherry tomatoes cut into quarters or eighths if large
• 2 large garlic cloves crushed/minced
• 1 long red chilli very finely chopped (see notes)
• 1/3 cup dry white wine
• 300 ml pure cream
• 1 cup firmly packed fresh basil leaves
• juice of 1 lemon
• salt & pepper to taste
• grated fresh parmesan to serve

Instructions

1. Heat oil in a large frying pan over medium heat.
2. Add tomatoes and cook, stirring for 1-2 mins or until tomatoes have started to break down.
3. Add garlic and chilli and cook, stirring for 1 min.
4. Add white wine to pan to deglaze (it might sizzle a bit) and bring to boil. Allow wine to simmer for 1-2 minutes or until it has reduced by about half.
5. Add cream, crab & basil to pan and leave on medium heat until cream starts to bubble and thicken just slightly.
6. ................................

for full instruction please see : www.chefnotrequired.com

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