Name: Crab pappardelle arrabbiata
Total time: 1 h 20 min
Yield: Serves 3
Ingredients: 200g pappardelle; 5 long red chillies; 2 bay leaves; 4 cloves garlic; 250ml olive oil; 1 tbsp red wine vinegar; 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

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.