Fettuccini w/ Spanner Crab & Pangrattato

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SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 15 MINS

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Ingredients

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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

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Utensils

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LARGE SAUCEPAN

MEDIUM FRY PAN

SHARP KNIVES

GARLIC MINCER

STRAINER OR COLANDER

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Method

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1. 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

2. FOR THE PASTA, BOIL A LARGE POT OF SALTED WATER AND COOK PASTA UNTIL AL DENTE OR TO INSTRUCTIONS. STRAIN, RESERVING 100ML COOKING WATER

3. IN THE MEDIUM SAUCEPAN OVER MEDIUM HEAT, COMBINE THE 100ML OLIVE OIL, GARLIC, CHILLI UNTIL GARLIC IS FRAGRANT

4. 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

5. REMOVE FROM HEAT DIVIDING BETWEEN BOWLS. SPRINKLE WITH PARMESAN, PARSLEY, PANGRATTATO AND DRIZZLE WITH CHILLI OIL - ENJOY !

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