Pasta Perfection

Pasta Perfection

16 January, 2017
From Jamie Oliver
Food For The Weekday

Make this easy weekday meal using simple, classic ingredients in under 30 minutes, then sit back and listen to the compliments. Thanks, Jamie!


Serves 4

• 1 fresh red chili

• 2 cloves of garlic

• Olive oil

• 80g brown crabmeat

• 300ml organic fish stock
• 400g spaghetti
• A few sprigs of fresh flat-leaf parsley
• 1 lemon

• 160g white crabmeat

1. Finely chop the chili, peel and finely chop the garlic, then add to a large heavy-bottomed pan with a splash of oil. Fry for a few minutes, or until softened and golden.

2. Stir in the brown crabmeat and add the stock, then bring to the boil. Reduce to simmer and cook for five to ten minutes, or until thickened and reduced to a nice sauce.

3. 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.

4. Reserving a cup full of the cooking water, drain and add the pasta to the sauce. Toss well and cook for a further one to two minutes.

5. Pick and roughly chop the parsley.

6. Season the pasta with sea salt, black pepper and most of the lemon zest. Toss through the white crabmeat and parsley leaves.

7. Divide between your plates and serve with an extra grating of lemon zest.

By: Ecozine Staff


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