in Italy

Spaghetti with crab and cream sauce

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Ingredients for 4 servings:

  • 500 g pasta (spaghetti)
  • 1 bunch of spring onions
  • 1 clove(s) garlic
  • 1 pepperoncini
  • 250 g crabs in brine
  • 1 cup of cream
  • 1 lemon(s)
  • 1 handful of basil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook spaghetti in plenty of salted water. Finely slice the spring onions and squeeze the lemon juice. Heat olive oil in a pan, briefly fry a peeled (whole) garlic clove and one or two chopped chili peppers. Add the spring onions and fry, reserving only the dark green rings for later. Remove the garlic clove when it turns yellowish-brown; you don’t want it to get too dark. Deglaze with the crab brine, then stir in the cream and lemon juice and bring to a boil. Season to taste with salt and pepper. Add the crab just before serving and heat briefly in the sauce. Mix the pasta with the sauce and garnish with the remaining onion rings and a few basil leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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