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  1. Home
  2. Foodiful Recipe

Spaghetti with crab, cherry tomatoes & basil

This cafe-style crab pasta may look a little bit fancy, but it's actually super simple. Chilli flakes, cherry tomatoes and fresh basil make it a flavour hit. - by Alison Pickel
  • 27 Mar 2017
Spaghetti with crab, cherry tomatoes & basil
Cook: 25 Minutes - easy - Serves 3 - nut-free - dairy-free - egg-free
Proudly supported by
This cafe-style crab pasta may look a little bit fancy, but it's actually super simple. Chilli flakes, cherry tomatoes and fresh basil make it a flavour hit.

Ingredients

1 tbsp extra virgin olive oil

2 garlic cloves, chopped

pinch of chilli flakes

200 g cherry tomatoes, halved

zest and juice 1 lemon

2 x 170 g cans white crab meat, drained

200 g spaghetti

1 tsp capers, drained and rinsed

handful basil leaves, roughly chopped

Method

  1. In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through – not too much or it will break up.
  2. Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.

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