Spanner Crab Spaghettini

Image source: IN Noosa Magazine

Impress your friends with this tasty dish from Rickys. Stamped with the Snail of Approval from Slow Food Noosa, this is gourmet dining with no guilt – just tasty Spanner Crab!

200g picked raw spanner crab meat
1 sliced red chilli
1 sliced garlic
1 sliced shallot
50ml extra virgin olive oil
Handful flat leaf parsley chopped finely
100g dried good quality spaghettini
1 lemon
Olson’s salt flakes
Cracked pepper

Cook pasta till al dente and refresh under cold water to stop cooking, toss with a small amount of oil and put to side. Put water back on to boil.

Slice shallot, chilli and garlic to 2mm thickness. Add half oil to pan slowly bringing up heat, add shallots, chilli
and garlic and sweat for 1 minute or until translucent, being careful not to colour.

Add spanner crab meat and keep moving in pan to separate the crab meat as it’s cooking. Cook crab until meat has almost all turned white.

Refresh cooked pasta in boiling water, drain and add to pan. Toss through and mix well with remaining olive oil and parsley. Season to taste and serve immediately with a fresh squeeze of lemon.

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