Fettuccini w/ Spanner Crab & Pangrattato
SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 15 MINS
Ingredients
FOR THE PANGRATTATO
1/3 CUP PANKO BREAD CRUMBS
1 TBSP OLIVE OIL
1 TSP CHILLI FLAKES
1 CLOVE GARLIC, SMASHED OR MINCED
1 TBSP PARSLEY, FINELY CHOPPED
PINCH GROUND SEA SALT
FOR THE SPANNER CRAB PASTA
PACKET FETTUCCINI, COOKED AL DENTE
100ML OLIVE OIL
3 GARLIC CLOVES, THINLY SLICED
2 LONG RED CHILLIES, FINELY CHOPPED
500G SPANNER CRAB MEAT
60ML DRY WHITE WINE
1 TBSP BUTTER
JUICE OF 1 LEMON
2 TSP PARSLEY, FINELY CHOPPED
CRACK SALT & PEPPER
TO SERVE
1 TBSP FINELY CHOPPED PARSLEY
DRIZZLE CHILLI OIL
SPRINKLE PANGRATTATO
FINELY GRATED PARMESAN
Utensils
LARGE SAUCEPAN
MEDIUM FRY PAN
SHARP KNIVES
GARLIC MINCER
STRAINER OR COLANDER
Method
FOR THE PANGRATTATO, COMBINE OLIVE OIL, CHILLI FLAKES AND GARLIC IN FRY PAN OVER MEDIUM HEAT, STIRRING FOR 1 MINUTE BEFORE ADDING PANKO CRUMBS. SAUTE UNTIL GOLDEN AND CRISPY, ADD THE PARSLEY AND SALT FOR A MINUTE BEFORE REMOVING FROM HEAT. SET ASIDE
FOR THE PASTA, BOIL A LARGE POT OF SALTED WATER AND COOK PASTA UNTIL AL DENTE OR TO INSTRUCTIONS. STRAIN, RESERVING 100ML COOKING WATER
IN THE MEDIUM SAUCEPAN OVER MEDIUM HEAT, COMBINE THE 100ML OLIVE OIL, GARLIC, CHILLI UNTIL GARLIC IS FRAGRANT
ADD CRAB MEAT, GENTLY STIRRING BEFORE ADDING WINE, INCREASING HEAT TO COOK WINE OFF. ADD COOKED PASTA, BUTTER, RESERVED PASTA WATER, LEMON JUICE, PARSLEY AND SALT. STIR WELL ALLOWING BUTTER AND WATER TO EMULSIFY
REMOVE FROM HEAT DIVIDING BETWEEN BOWLS. SPRINKLE WITH PARMESAN, PARSLEY, PANGRATTATO AND DRIZZLE WITH CHILLI OIL - ENJOY !