This is really simple and fresh and we love it on a Friday night with a glass of chilled white wine. By all means cook a crab but our local fish shop sells cooked and picked crabmeat which makes this extra quick and easy.
Wine Suggestion: One of our stand-by wines for seafood is Muscadet and for this dish it was a good choice. A long standing favourite, the Domaine de la Chauviniere Muscadet sur lie always has good fruit, great texture and freshness and accentuated the flavours of the crab in a very nice way.
Spaghetti with Crab, Cherry Tomatoes and Chillies – serves 4
- 500g spaghetti
- 8 tbsp extra virgin olive oil
- 2 garlic cloves, finely sliced
- 1 medium hot red chilli, deseeded and finely sliced
- 200g cherry tomatoes, halved
- 100ml white wine
- 200g white crabmeat
- 3 tbsp freshly chopped chives
Cook the pasta in a very large pot of boiling salty water until al dente.
Meanwhile, gently heat the oil in a large frying pan and fry the garlic and chilli for 30 seconds.
Add the tomatoes and cook for 2 minutes before adding the wine and bringing to a simmer. Add the crab and cook for a minute to just warm through.
Drain the pasta well and tip into the pan with the crab sauce. Stir to combine, sprinkle over the chives, and serve.
(Original recipe from Pronto! by Gino D’Acampo, Kyle Books, 2014.)
Jono & Jules do food & wine 
Love simple recipes for pasta like this one!