serves
2
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 300 g angel hair pasta
- ¼ cup extra virgin olive oil
- 1 clove garlic, finely minced
- 2 tbsp small capers
- 1 long red chilli, finely sliced
- 250 g uncooked and picked crab meat
- Zest and juice of 1 lemon (or to taste)
- 3 sprigs parsley, finely chopped
- 1 sprig dill, finely chopped
- 2 knobs butter
Instructions
- Bring a large pot of salted water the boil.
- In a large sauté pan add the oil and garlic and gently warm up over a low heat. Add the capers and chilli and cook for 3 minutes or until garlic just begins to colour, then add the crab meat and cook, stirring.
- Meanwhile, add the pasta to the water and cook as per packet instructions.
- Once cooked, strain the pasta and it to the oil mixture along with a little of the cooking water. Immediately add the butter then the lemon zest and juice and herbs, and season with salt and pepper. Toss to coat all of the pasta and then serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
