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Fresh Crab with Chillies and Spaghetti

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Marina Oliphant

300g spaghetti or spaghettini (dry weight)
2 cloves garlic
2 large fresh medium-hot chillies
2–4 spring onions depending on size
4 tbsps olive oil
juice of 2 limes
salt and black pepper
4 fresh dressed crabs (see Tip)
good handful flat-leaf parsley

Directions:

1. Cook the spaghetti in a large pan of lightly salted boiling water until just tender – about 10 minutes.

2. While the spaghetti is cooking, peel and finely chop the garlic and de-seed and finely chop the chilli. Chop the onion, then heat the oil in a frying pan and, over a medium heat, stir-fry the garlic, chilli and onion for a couple of minutes to release the flavours into the oil; don’t let the garlic brown. Add the lime juice and seasoning and then stir in the crab flesh just to warm through.

3. When the spaghetti is cooked, drain it and tip into a warm serving bowl. Stir in the crab chilli mixture and garnish with the parsley before serving.

Tip
• The brown flesh of the crab is very strong so you may prefer to use only half of this. The remaining brown flesh can be mixed with natural fromage frais and a little lime or lemon juice and black pepper to make a good sandwich filling or toast topping.

The Green Food Bible, available to buy nationwide from July 15, priced £15.99. 

Words by Judith Wills from The Green Food Bible, Tuesday 8 July 2008

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