500g (1.1 pound) crabmeat, cooked
2 teaspoons sambal oeleck
3 cloves garlic, crushed
1 red onion, finely chopped
1 lemon, zest grated and juiced
4 anchovy fillets, chopped
2 tablespoons capers, drained and rinsed
1/2 cup parsley, finely chopped
1/2 cup olive oil, plus extra for drizzling
375g (13.2 oz) angel hair pasta
Sea salt flakes and fresh black pepper
Beautiful delicate crab and angel hair pasta complimented by chilli and lemon.
Pairs well with …..
Green salad and crusty bread
Hints and tips:
Purchase frozen uncooked crab meat from your local fish market and steam when ready to use.
Heat a large saucepan with salted water and bring to the boil. Once boiled add the pasta.
In another large fry pan or wok, gently warm the olive oil and add the onion, garlic and anchovies. Saute, breaking up the anchovy into the oil as it cooks for 3 – 4 minutes.
Add the sambal oelek and capers, cook for a further minute and add the lemon juice, zest, crab and and parsley. Add sea salt and pepper to taste.
Cook the pasta long enough so that it is ‘al dente’, slightly firm. Remove from heat and using tongs, transfer pasta to the crab sauce along with around ⅓ cup of pasta water.
Gently mix through with tongs, over low heat for 1/2 minute to coat the pasta with the sauce.
Serve immediately, drizzled with a little extra olive oil and parsley.
Note: Sambal Oelek is hot chilli paste found in the Asian section of the supermarket.