Arrabbiata Pasta Recipe with Crab

Crab pappardelle arrabbiata

  • serves 3
  • Easy

Make this fuss-free impressive pasta dish with fresh crabmeat and homemade confit chilli oil from 26 Grains in Covent Garden

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Alex Hely-Hutchinson at 26 Grains (check out our restaurant review here) makes her own pasta but ready-made works just as well. If you do feel inspired, though, check out our easy recipe for basic pasta dough here...

Ingredients

  • pappardelle 200g

CONFIT CHILLI OIL

  • long red chillies 5
  • bay leaves 2
  • garlic 4 cloves
  • olive oil 250ml
  • red wine vinegar 1 tbsp

ARRABBIATA SAUCE

  • confit chilli oil 4 tbsp, (see recipe above)
  • garlic
 ½ a clove, finely sliced
  • dried chilli flakes 1 tsp
  • fennel seeds 2 tsp, toasted
  • confit chilli and garlic 1 tbsp, (see recipe above)
  • cherry tomatoes 400g, halved, plus extra to serve
  • butter 1 tbsp
  • white crabmeat 100g
  • samphire 100g
  • lemon juice 1 tbsp
  • flat-leaf parsley ½ a small bunch, 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.

Discover our best posh pasta recipes here...

Pappardelle Recipe with Macadamia Pesto

Nutritional Information

  • Kcals 546
  • Fat 22.1g
  • Saturates 5.2g
  • Carbs 63.7g
  • Sugars 6.2g
  • Fibre 8g
  • Protein 19g
  • Salt 1.3g
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