Crab pasta
This crab pasta is a ridiculously easy and tasty combination.
Servings: 2 (or 4 smaller)
Calories: 311kcal
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Ingredients
- 8 oz pasta recommend wholewheat spaghetti/thin spaghetti or linguini
- 8 oz crabmeat or one large dressed crab - good quality fresh crab either way
- 1 handful parsley small
- 1 clove garlic or 2, depending on size (or more to taste - this isn't that strong)
- 3 tablespoon olive oil approx
- 1 pinch red pepper flakes optional, but recommended
- ¼ cup white wine optional
Instructions
- Cook the pasta according to the packet instructions but on the lower end time-wise - you want it to be al dente.
- Meanwhile, remove the leaves from the parsley and roughly chop, and peel and finely dice the garlic.
- Once pasta is a couple minutes away from being done, warm the olive oil in a wide skillet/frying pan over a medium-low heat. Add the garlic and red pepper flakes and cook a minute or two until aromatic and softened, but not browning. If using wine, add and mix through, reducing heat as needed so it doesn't completely evaporate.
- Lift the pasta from it's cooking pot with tongs straight into the skillet with the garlic oil and gently toss to coat the pasta with the oil. Add the parsley and crab and mix so that everything is well distributed through the pasta. Add a little more oil or some of the cooking water, if needed, to loosen it.
Video
Notes
This pasta is an authentic Italian pasta that we have enjoyed and I recommend (affiliate link, meaning we'd earn commission on any purchases, but we genuinely loved it!)
Nutrition
Calories: 311kcal | Carbohydrates: 6g | Protein: 22g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 1544mg | Potassium: 606mg | Fiber: 1g | Sugar: 4g | Vitamin A: 685IU | Vitamin C: 19mg | Calcium: 67mg | Iron: 2.1mg