For the pasta
For the pesto
For the pasta
For the wild garlic pesto
This is a simple and quick dish that is full of nourishment. Crab is one of the healthiest seafoods aside from seaweed and they are right in season now. Also, brown crab, which we get from Sou’West seafoods, is on the MSC sustainable list, as are many other types of crab. Buying it fresh and doing the hard work makes crab a really affordable seafood. We got a huge one with enough white meat for Vietnamese spring rolls (recipe to follow).
So in this dish, we used the brown meat. There was about 600g of it. A combination of both would add even more flavour. This is a quick gluten free ‘pasta’ dish, which uses simple ingredients.
1 clove garlic
1 handful fresh or 1/2 a pack dried sea spaghetti
Glug olive oil
2 tomatoes (tinned are fine)
600g crab meat
1/2 chilli or thumbnail sized spoon chilli mash. We used Kernow Gold
Ground black pepper to taste
Flakes of sea salad to decorate
If using dried sea spaghetti, rehydrate for 20 mins in cold water. If using fresh, trim to around 10cm. Thinly slice the vegetables into ribbons or use a julienne to make them into a ‘tagliatelle’.
Dice the tomato.
Heat the oil on a medium heat and crush the garlic & chilli into the oil. Add the tomato and brown crab meat and cook into a paste for 5 minutes. Add the other vegetables and the seaweed with a cup of water, and the juice from half of the lemon, stir frying in the sauce for another 5 minutes.
Whilst it’s cooking, thinly slice the rest of lemon and cut out little triangle segments. These not only make excellent decoration, but add flavour.
Garnish with a sprinkling of herbs or sea salad and arrange the lemon pieces to decorate.
Click edit button to change this text.