Spaghettini With Crab Lime Chilli Recipes

SPAGHETTINI WITH CRAB AND SPICY LEMON SAUCE

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in next 4 ingredients.
• Drain pasta, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley, and crabmeat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter. Top with prosciutto, if desired. Drizzle with olive oil and garnish with parsley sprigs.

SPAGHETTI WITH CRAB, CHERRY TOMATOES & BASIL

Steps:

• In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through - not too much or it will break up.
• Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.

SPAGHETTINI WITH CRAB, LIME & CHILLI

Steps:

• Combine the crab, garlic, chilli, lime zest, lime and lemon juices, parsley, green onions, salt and pepper in a large bowl. Stir in olive oil to combine. Taste to adjust the seasoning.
• Bring a large pot of salted water to the boil. Add pasta, stir well and continue boiling, stirring occasionally, until it is al dente, according to the manufacturer's instructions. Drain well.
• Toss pasta into crab mixture and serve in individual bowls.

SPICY CRAB SPAGHETTINI WITH PRESERVED LEMON

Steps:

• Cook spaghettini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
• Meanwhile, cook onion in oil in a large heavy skillet over medium heat, stirring, until softened. Stir in sambal oelek and cook 1 minute, then add crabmeat. Reduce heat to low and cook, stirring frequently, just until crabmeat is heated through.
• Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.

CRAB, LIME & CHILLI TOASTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
• Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

CHICKPEAS WITH LIME, CHILLI, TAMARIND AND CORIANDER

Steps:

• Melt half of the butter in a medium heavy based saucepan over gentle heat until foaming, pour in the oil then add the onions, sweat gently for 5 minutes.
• Meanwhile wash the coriander and separate the leaves and set aside, chop the root and stems.
• To the onions, add garlic, chilli, ginger, coriander roots and stems, spice mix and tamari water, stir well then add tomatoes, carrots and cinnamon.
• Put lid on and turn heat to low and simmer gently for 1 hour stirring occasionally till carrots are tender and the flavours have melded together.
• Add the chick peas maple syrup and tamari and cook for 10 minutes.
• Add remaining butter and lime juice and stir well.
• Taste well, you are aiming for deep, smooth, spicey, sour, salty and sweet, May need just a touch more tamari or maple syrup?.
• Finish by stirring through fresh coriander leaves and serve not too hot.