This simple chilli crab pasta recipe certainly isn’t new and nor is it one I can say that I invented either. What I can attest to (in my humble opinion) is that my version KICKS ASS!! Tons of finely chopped chilli, plenty of spicy ginger & garlic, fragrant coriander leaf, quality olive oil and a good splash of white wine too. Oh and let’s not forget about some deliciously fresh crab from my local fish market. The fact it's ready in under 30 and tastes as good as it looks is only a bonus 😉
Why I Love This Recipe
- looks the business
- great to serve to a group for lunch
The main reason I love this chilli crab pasta dish is that, well I love pasta! We eat, probably too much pasta in our house. I certainly know my daughter does. I partially blame it on my wife but when I actually think for a second 99% of the blame is on me!! This particular recipe is on the table in less than 30 minutes from start to finish. All you need to cook is pasta and I'm pretty sure if my 5-year-old can do it then you can too 😉
Pregnancy (not me!)
When my beautiful wife was pregnant (which obviously is hugely my “fault” or “doing”) she would crave pasta EVERYDAY!!! She would text me and ask - “what’s for dinner”? I would respond with say steak. Her response was “will there be pasta”. The next day was salmon, “will there be pasta”. Then chicken, “will there be pasta”? You can kinda see where this is going on the consumption levels of pasta in our home!! So after a busy day working/parenting I love to whip up this chilli crab pasta so I can get my feet up ASAP.
Since then we have had a similar issue with our now 5-year-old. EVERYTHING for dinner is with pasta. Don’t get me wrong I like a bowl of pasta but when it’s requested for brekkie - well, hmmmmmmm!! Luckily her palate is starting to evolve and I'm getting her to eat more things, you know like potatoes 😉
I’ve started to make my own pasta at home from time to time - it’s dead easy!! But as always finding time and energy some days is the problem. There are some quality fresh pasta options in our neck of the wood and good boxed pasta too. One in particular I recommend is Guzzis Pasta - tastes like the real thing but won't set you back too much time or $$$
When choosing the type of pasta you are going to use it’s important to think about what you are cooking. Think about how will the shape of the pasta hold the sauce or liquid. Things like beautiful orecchiette pasta, or pigs ears as they are also known as have these great cups for holding vegetables and sauce in. Typically things like macaroni you use cream or cheese sauces as the tubes catch that gooey liquid. Penne is great with chunky meat or veg sauces as it costs it well and you find hidden treasures inside the larger holes. This simple chilli crab pasta recipe - in my opinion, calls for things like spaghetti, fettuccine or linguine. The delicious oily, crab with the finely chopped ginger, chilli, garlic & herbs coats the long delicious linguine strands perfectly.
So next time you are shopping or making pasta don’t just grab the closest or cheapest one to you - we have all done it!! Have a think about what you are cooking and how the sauce/veg/meat will all tie in together.
Nothing you need to make this delicious chilli crab pasta is out of the ordinary. In fact, any good grocery store will carry these ingredients and you are well on your way to an amazing 30-minute meal!
- crab - I use crab from my local fish shop (fresh fish co) but you can get great quality crab in your local supermarket and/or if your budget doesn't stretch then you can use tinned crab meat too. No matter what you use it will taste delicious!
- citrus - just the zest of the lemon. This helps bring a brightness to the chilli crab paste
- spice - ginger, red chilli & garlic bring tons of flavour to the dish. Just make sure to chop them up super finely
- white wine - it's not often I don't have a bottle open 😉 a splash of white wine for flavour - just cook off the alcohol first if serving to kids!
- pasta - as mentioned above linguine is the pasta of choice for me on this one. The oily sauce and crab meat coats the strands perfectly!
- pasta water - the ingredient so often forgotten. A few tbsp of pasta water when making any pasta dish helps the sauce bind to the pasta so always scoop a little out to add back in when tossing the sauce!
All you need to do now is write them all on your shopping list and get off to the local store and you too can enjoy this deliciously simple chilli crab pasta
This is the second wine I am featuring from the wonderful George's Folly winery in the Fleurieu Peninsula. I met Jodie (the beauty and brains) behind it all via Instagram after a good friend Matt introduced us. I've tasted through a good portion of their range and I am HUGELY impressed. For wines in the mid to late $20's they taste like they should be $40 bottles.
This month, now that we are coming into warmer weather I've been getting into their whites. MY chilli crab linguine pairs perfectly with their "So Vain Jane" Sauvignon Gris. At first, you are thinking of a blend of Sauvignon Blanc and Pinot Gris, hmmmmm not my favourite varietals. But, it's a varietal all on its own and I have to say I frickin love it!
It is mainly found in Bordeaux but even there it only accounts for about 2% of production. Known as being a little tricky the guys at George's Folly treated her with kid gloves as she is/was a little temperamental! Well, whatever they did they did it successfully as we polished it off in no time at all!
There is a slight pink hue to the wine. TONS of tropical fruit with pineapple being the main one on the nose along with some white peaches too. The palate is a delight. Textural, creamy, fruity with pineapple once again at the forefront alongside some passionfruit too. Just the right amount of acidity. Great value for money!
Alternative Seafood Dishes
Inspired by my chilli crab pasta and need more seafood in your life? Check out these other cracking recipes on my site and other foodies sites!
Tuna Crudo w/ Avocado Puree & Radishes by Yours Truly
Thai Prawn Salad w/ Chilli Tamarind Dressing by Phenie Ooi of 'The Devil Wears Salad'
Asian Style Whole Baked Fish by Yours Truly
Oven-Baked Scallops w/ Miso Ginger Butter by Shilpi Karner of 'Between 2 Kitchens'
Fish & Chips by Yours Truly
Happy Cooking and Happy Eating Friends!!
- 300 g crab meat
- 320 g linguine
- 4 red chilis
- 4 garlic cloves
- 1 lemon zested
- 4 tbsp olive oil
- ½ cup chopped coriander
- 1 tbsp grated ginger
- ¼ cup white wine
- 1/3 cup pasta water
- large pot
- measuring/weighing utensils
- Chef Knives
- Chopping board
- Crush garlic, chop coriander, finely dice red chili, grate the ginger and place in a bowl with the crab meat
- Cook the pasta according to instructions reserving 1/3 cup of the cooking water
- Drain the pasta and add wine to the cooking pot and cook for 1 minute
- Add the pasta, crab mixture, olive oil and pasta water back into the pot, stir to coat and cook for 1 minute
- Serve and top with grated lemon zest
- fresh crab meat is always best but if not available you can substitute with tinned • Not a fan of coriander? You can use finely chopped chives instead
- feel free to substitute the pasta type if you like
- adding the starchy pasta water back in to your pasta helps the ingredients stick to the pasta and adds extra flavour
- salt your pasta water – it should taste like the sea!