Crab pappardelle arrabbiata
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Ingredients
- 200g pappardelle
CONFIT CHILLI OIL
- 5 long red chillies
- 2 bay leaves
- 4 cloves garlic
- 250ml olive oil
- 1 tbsp red wine vinegar
ARRABBIATA SAUCE
- 4 tbsp confit chilli oil, (see recipe above)
- ½ a clove garlic , finely sliced
- 1 tsp dried chilli flakes
- 2 tsp fennel seeds, toasted
- 1 tbsp confit chilli and garlic, (see recipe above)
- 400g cherry tomatoes, halved, plus extra to serve
- 1 tbsp butter
- 100g white crabmeat
- 100g samphire
- 1 tbsp lemon juice
- ½ a small bunch flat-leaf parsley, finely chopped
Method
- STEP 1
Prick the chillies with a knife and put in a small pan with the bay leaves and garlic. Cover with olive oil and cook gently over a low heat for 45 minutes or until they’re softened. Cool. Pick out the chillies and remove the skins and stalks, and scrape out the seeds. Chop then put in a jar with the garlic, red wine vinegar and the infused oil.
- STEP 2
Heat 4 tbsp of the confit oil in a frying pan and cook the fresh garlic, dried chilli flakes and fennel seeds for 3 minutes, then add the confit chilli and garlic bits, and cook for another 2 minutes. Add the tomatoes and simmer gently for 1 hour. Blend the sauce with a stick blender until smooth (keep the rest of the chilli oil in the fridge to use later).
- STEP 3
When you’re ready to serve, cook the pasta in a large pan of lightly salted boiling water following pack instructions. Drain, reserving some of the cooking water.
- STEP 4
Add the butter, crabmeat, samphire and lemon juice to the sauce with some seasoning, then add the pasta and toss really well, adding a little of the cooking water to loosen if needed. Stir through the parsley, divide between two plates and scatter over a few more halved tomatoes, to serve.
