Break out of the ordinary and add some spice to your Fall recipe book. Enjoy a spaghetti nero with Dungeness crab and a touch of chili.
Ingredients
200g of cooked pasta- al dente
1/2 red chili
75ml white wine
4 tbsp EVOO
6 leaves of basil torn
6 leaves of flat leaf parsley
2 heaping tbsp of Dungeness crab
3 tbsp of san marzano tomato chopped
1 organic garlic clove sliced as thin as possible
1/4 onion minced
kosher salt
crushed black pepper
Method
1. Sauté the onion till soft with no colour with half the olive oil
2. Add the garlic, chili, tomato, and deglaze with white wine
3.Warm the pasta in water and strain, add to the pan
4. Add the remaining olive oil, crab and herbs
5. Season to taste
6. Enjoy
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