Crab Pappardelle Arrabbiata
This simple but impressive Crab Pappardelle Arrabbiata by Olive magazine is the perfect midweek meal.
Ingredients – Serves 3
CONFIT CHILLI OIL
5 long red chillies
2 bay leaves
4 garlic cloves
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
400g cherry tomatoes, halved, plus extra to serve
1 tbsp butter
100g white crabmeat
1 tbsp lemon juice
½ a small bunch flat-leaf parsley, finely chopped
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.
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).
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.
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.