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Spaghetti with Crab, Chilli, Parsley and Garlic

Recipe by Tobie Puttock

Soul-satisfying spaghetti with the freshness of herbs and the taste of the sea.

  • 320g spaghetti
  • 1 tbsp. olive oil
  • 2 cloves of garlic, peeled and finely chopped
  • 1 small red chili, seeds removed and finely chopped (optional)
  • 1 tsp fennel seeds, crushed in a mortar and pestle
  • 300g freshly picked white crab meat
  • ½ cup freshly chopped flat leaf parsley
  • Sea salt and freshly cracked pepper
  • Extra virgin olive oil for finishing
  • 1 lemon, quartered for serving (optional)
  1. Bring a large pot of salted water to the boil, add the spaghetti, gently stir and cook as per the manufacturer’s instructions.
  2. While the spaghetti is cooking heat the olive oil in a large pan over a low/ medium heat, add the garlic and chilli and cook for 1-2 minutes to soften the garlic being careful not to colour it. Add the crushed fennel seeds and cook for another minute. Remove the pan from the heat and stir in the picked crab folding it through the warm oil.
  3. Once the spaghetti is cooked strain out the water and add it to the pan with the crab, add the parsley, a pinch of sea salt and cracked pepper along with a little drizzle of extra virgin olive oil.
  4. Place the pan over a low heat and use tongs to gently fold the ingredients together being careful not to break the spaghetti.
  5. Serve right away with an optional squeeze of lemon.

Serves 4

Watch the recipe video here.

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