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Crab spaghetti
Italian
Main
15 mins
Seafood
Easy
Serves
4 to 5

"Try to find unpasteurised crab, it'll taste much better for it. If you don't have agretti, don't worry this will still be super tasty," says Parle.

Recipe courtesy of
Ingredients
  • 500g spaghetti (use some black and some normal spaghetti if you’re feeling fancy)
  • 100g agretti/monks beard, green picked from stalk
  • 200g picked white crab meat
  • 50g picked brown crab meat
  • 1 tsp fennel seeds crushed
  • A pinch of dry chilli
  • Juice of ½ lemon
  • A glug of good olive oil
  • Half a small bunch of parsley, finely chopped
Method
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Method
  1. Boil a large pan of salted water. Mix the picked crab with the fennel seeds, chilli, lemon and olive oil, season with salt and pepper and taste.
  2. Boil the pasta. When it is a minute or so off add the picked agretti, then mix the pasta and agretti with the crab.
  3. Finish with chopped parsley and taste for seasoning and lemon.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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