Spaghetti with Crab
It can be a daunting task. Taking a living creature,
dispatching killing it in your preferred manor and cooking it. That is before breaking through it’s tough exterior, removing the “dead man’s fingers” and scooping out as much flesh as you can find. Fresh crab however, is a beautiful thing. Dressed simply, it’s a luxurious treat that, although labour intensive, is actually quite affordable. Tinned crab, although not quite as delicate, can also be put to great use and is a favourite of mine for a quick dinner. No killing, cooking or bashing required – all of the hard work has been done for you. This sauce cooks in less time than it takes the pasta to cook and so it’s the perfect dish to throw together when you come home from a hard day in work. One word of caution however – price really does reflect quality on the tinned crab market, buy the best you can find/afford.
1. Bring a large saucepan of water to the boil and add plenty of salt. Add the spaghetti, return to the boil and cook until al dente (about 1 minute less than packet instructions).