Crab, Garlic & Chilli Pasta
Looking for more seafood pasta dishes? Try my Seafood Pasta or my Mediterranean Tuna Pasta
Helpful Tips
Storage
Best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. Not suitable for freezing as the crab texture changes.
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Substitutions
- Fresh crab → cooked prawns or lobster
- Spaghetti → linguine
- Spinach → rocket
- Cherry tomatoes → diced fresh tomato or capsicum.
- White wine → splash of stock + squeeze of lemon if avoiding alcohol.
Serving Suggestions
Serve on its own as a light but satisfying meal, or pair with a simple rocket salad and crusty bread. A squeeze of lemon and extra olive oil at the end lifts everything.
Helpful Tips
Storage
Best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. Not suitable for freezing as the crab texture changes.
Substitutions
- Fresh crab → cooked prawns or lobster
- Spaghetti → linguine
- Spinach → rocket
- Cherry tomatoes → diced fresh tomato or capsicum.
- White wine → splash of stock + squeeze of lemon if avoiding alcohol.
Serving Suggestions
Serve on its own as a light but satisfying meal, or pair with a simple rocket salad and crusty bread. A squeeze of lemon and extra olive oil at the end lifts everything.
Ingredients
- 400g spaghetti or linguine
- 3 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1 red chilli, finely sliced (or to taste)
- 150g cherry tomatoes, halved
- ½ cup dry white wine
- 3 packed cups baby spinach, roughly chopped
- ½ cup chopped fresh parsley
- Zest of ½ lemon
- 400g Crab meat
- Salt & black pepper
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
If you’ve caught fresh crab (skip if using pre-picked crab meat):
- Place the live crab in the freezer for 20–30 minutes to put it to sleep (this is the most humane method).
- Lift off the top shell. Remove and discard the gills (the grey feathery parts), then rinse the body under cold water.
- Bring a large pot of well-salted water to a rolling boil. Add the crab and cook:
- Mud crab / large crab: 12–15 minutes
- Smaller crabs: 8–10 minutes
- Transfer the crab to ice water to stop the cooking.
- Crack the claws and body. Remove all white meat and any brown meat you like. Check carefully for shell fragments and set the meat aside.
For the Pasta:
Bring a large pot of well-salted water to the boil. Cook pasta until just shy of al dente. Before draining, reserve 1 cup of pasta water.
For the sauce:
- In a large pan over medium heat, add olive oil, garlic, and chilli. Cook gently for 1–2 minutes until fragrant. Do not let the garlic brown.
- Add cherry tomatoes and a pinch of salt. Cook for 3–4 minutes until they begin to soften and release their juices.
- Pour in the white wine. Simmer for 2–3 minutes to cook off the alcohol and reduce slightly.
- Add the crab meat and gently warm through for 1–2 minutes. Avoid stirring too much so the crab stays in nice chunks.
- Add the drained pasta along with ½ cup pasta water. Toss everything together over the heat until the sauce becomes glossy and coats the pasta. Add more pasta water if needed.
- Turn off the heat. Stir through parsley, spinach leaves, lemon zest, black pepper, and a drizzle of olive oil. Toss until the spinach is just wilted and everything is combined.
To Serve:
Add the pasta to bowls and finish with extra parsley, a little chilli, a squeeze of lemon, and a drizzle of good olive oil.
Ingredients
- 400g spaghetti or linguine
- 3 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1 red chilli, finely sliced (or to taste)
- 150g cherry tomatoes, halved
- ½ cup dry white wine
- 3 packed cups baby spinach, roughly chopped
- ½ cup chopped fresh parsley
- Zest of ½ lemon
- 400g Crab meat
- Salt & black pepper
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
If you’ve caught fresh crab (skip if using pre-picked crab meat):
- Place the live crab in the freezer for 20–30 minutes to put it to sleep (this is the most humane method).
- Lift off the top shell. Remove and discard the gills (the grey feathery parts), then rinse the body under cold water.
- Bring a large pot of well-salted water to a rolling boil. Add the crab and cook:
- Mud crab / large crab: 12–15 minutes
- Smaller crabs: 8–10 minutes
- Transfer the crab to ice water to stop the cooking.
- Crack the claws and body. Remove all white meat and any brown meat you like. Check carefully for shell fragments and set the meat aside.
For the Pasta:
Bring a large pot of well-salted water to the boil. Cook pasta until just shy of al dente. Before draining, reserve 1 cup of pasta water.
For the sauce:
- In a large pan over medium heat, add olive oil, garlic, and chilli. Cook gently for 1–2 minutes until fragrant. Do not let the garlic brown.
- Add cherry tomatoes and a pinch of salt. Cook for 3–4 minutes until they begin to soften and release their juices.
- Pour in the white wine. Simmer for 2–3 minutes to cook off the alcohol and reduce slightly.
- Add the crab meat and gently warm through for 1–2 minutes. Avoid stirring too much so the crab stays in nice chunks.
- Add the drained pasta along with ½ cup pasta water. Toss everything together over the heat until the sauce becomes glossy and coats the pasta. Add more pasta water if needed.
- Turn off the heat. Stir through parsley, spinach leaves, lemon zest, black pepper, and a drizzle of olive oil. Toss until the spinach is just wilted and everything is combined.
To Serve:
Add the pasta to bowls and finish with extra parsley, a little chilli, a squeeze of lemon, and a drizzle of good olive oil.
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