CHILLI BUTTER + SAND CRAB PASTA
Ingredients
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3 tbsp olive oil
50g toasted fresh breadcrumbs
1 small garlic clove, crushed
½ small bunch parsley, chopped
200g spaghetti or linguine
20g unsalted butter
1 shallot, very finely chopped
100g Henderson Seafood raw sand crab meat
½-1 tsp chilli flakes
Grated zest and juice 1 lemon
Method
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Heat 1 tbsp oil in a non-stick frying pan. Fry the breadcrumbs for 5 minutes until golden, stir in the garlic and cook for 1 minute, then stir in the parsley. Set aside and wipe the pan clean.
Cook the spaghetti or linguine in a pot of water. Meanwhile, heat the remaining oil and the butter in the pan over a low-medium heat. Add the shallots and a pinch of salt and fry for 7 minutes to soften. Stir in the sand crab, chilli, lemon zest and juice til cooked through.
Toss the pasta in the pan with a splash of its cooking water. Stir in sand crab meat with 2/3 of the toasted breadcrumbs mix. Season, then top with the remaining breadcrumbs, vibrant green chopped parsley and a squeeze of lemon, to enhance the freshness and depth.
