Chef Hawksworth’s Perfect Pasta

Pasta Large

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.


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


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