Crab Pappardelle Arrabbiata

This simple but impressive Crab Pappardelle Arrabbiata by Olive magazine is the perfect midweek meal.

Ingredients – Serves 3

200g pappardelle

CONFIT CHILLI OIL

5 long red chillies

2 bay leaves

4 garlic cloves

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

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.