Our Spaghetti with Crab, Lemon & Parsley is a light and vibrant dish inspired by the coastal flavours of Abruzzo, where simple, fresh ingredients are key to traditional cooking.
Spaghetti with Crab, Lemon, Parsley & Pangrattato
Crab Sauce
- 500g spaghetti
- 200g white crab meat
- 50g brown crab meat
- 100ml fish stock or vegetable stock
- 100g cherry tomatoes – quartered
- 60g butter
- 2 tbsp olive oil
- Handful of parsley – finely chopped
- 2 cloves garlic – finely sliced
- 1 red chilli - finely chopped
- 2 tbsp crème fraîche
- Juice of ½ lemon
- Salt – to taste
Pangrattato
- 50g focaccia or ciabatta – torn into small pieces
- 1 tbsp olive oil
- Salt – to taste
- Pepper – to taste
Method
- Make the Pangrattato:
Heat olive oil in a frying pan until hot, then add the torn bread pieces. Fry until crispy and golden, then break into smaller crumbs. Season with salt and pepper.
- Make the Sauce:
In a large frying pan, heat butter and olive oil, then fry the chilli and garlic until softened. Add the cherry tomatoes and cook on low heat until they soften and break down. Add the fish or vegetable stock and crab meat and bring to a simmer. Stir in the crème fraîche, parsley, and lemon juice. Heat through, then season with salt.
- Cook the Pasta:
Cook the spaghetti until al dente. Transfer the pasta to the frying pan and toss with the sauce, adding pasta water as needed to loosen it.
- Serve:
Divide the pasta between 4 plates and sprinkle the pangrattato over the top for a crunchy finish.
