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This simple 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) that my version KICKS ASS!! Tons of finely chopped chili, 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. You have probably noticed I am on a bit of a crab buzz right now. Check out my coconut, corn & crab soup HERE for other inspiration with crab!
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!!
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!!
Since then we have a similar issue with our toddler. 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!!
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.
When choosing the type of pasta you are going to use it’s important to think about what you are cooking. Think 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 has 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 crab pasta recipe – in my opinion calls for things like spaghetti, fettuccine or linguine. The delicious oily, crab with the finely chopped ginger, chili, 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.
Simple Crab Pasta
Why is it so easy? Well because there is no messing about making sauces and you only need 1 pan. Easy to make and easy to clean up afterwards too!! All you need is a sharp knife, a chopping board, a splash of wine from the bottle you are busy drinking from and simply the ability to chop some veg up in somewhat small pieces. Maybe best to do that part before hitting the plonk. 😉
Keep scrolling (not too far to go now!!) to get the all important recipe and impress your partner, friends or family members with this delicious, tasty, fresh and easy crab pasta recipe.
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Happy Cooking and Happy Eating Friends!!
- 2 red chili finely chopped
- 2 cloves garlic finely chopped
- 2 tbsp lemon juice
- 1/2 lemon zested
- 5 tbsp olive oil
- 160 g linguine pasta
- 1 handful coriander finely chopped
- 1 tsp ginger grated
- 150 g crab meat
- 1 splash white wine
- 4 tbsp pasta water
- Cook pasta according to instructions. Strain and reserve some pasta water.
- Add white wine to pan and cook on medium heat for 1 minute.
- Add pasta, remaining ingredients and pasta water to pan and heat for a further 2 mins. stirring regularly so all ingredients coat pasta.
- Serve and top with lemon zest.
- sharp knife
- chopping board
- sieve or colander
- large saucepan
- mixing bowl
- using the pasta water helps the rest of the ingredients coat the pasta better. ALWAYS reserve a little pasta water to add to your sauce. TRUST ME
- parsley can be substituted instead of coriander
- using tinned crab meat also works instead of fresh BUT fresh is defo best
- grilled/charred corn is also a great addition to the recipe