PODCAST
LARDER
My Recipes
FeaturedVeggieChickenFishOther MeatsPuddingsBreakfastPastaSavory Bakes
Guest Recipes
Featured
Search recipes...
photography
EventFood
SHOP
RINGUS homewearLARDER food
Susie's Larder
THE GUEST LARDER

Crab Chili and White Wine Pasta (from scratch)

Serves
Five/ Six
TIME
COST
DIFFICULTY

Ingredients

For the pasta dough:

This only serves 2-4 people. I would advise doing 1.5 portions.

  • 375g plain flour
  • 180ml water
  • 1 tbsp Olive Oil
  • Sea salt

‍

For the sauce:

‍

  • 50ml olive oil
  • 4 garlic cloves, crushed
  • 1/2 fresh chilli
  • 300 ml white wine
  • 4 large red-vine ripened tomatoes, chopped into 8 pieces
  • 500g white crab meat
  • 100g brown crab meat (it packs a lot more flavour than white meat)
  • Juice and zest of whole lemon
  • Large handful of parsley
  • Handful of parmigiana reggiano
  • 10 plum tomatoes
  • 2 tbsp tomato puree

Method

For the pasta:

‍

  1. Start with a large mixing bowl and mix the above ingredients together with your hands.
  2. Kneed the dough for about 5 minutes and once it has started to come together in the bowl, transfer to a chopping board.
  3. Begin to kneed it back and forth until it is beautiful and silky(you should be able to make a thumb print in it)
  4. Using a rolling pin, roll out in a rectangle (shorter width and longer length) until about 2cm thick
  5. Chop in half. Wrap each half in cling film and leave to rest for at least half an hour in the fridge.
  6. Once you are ready, fill a large tray with flour to avoid the pici sticking together.
  7. Unwrap one half of the dough and cut into three strips. Continue to cut those into even smaller strips for all your dough.
  8. Now using the palm of your hand, roll into long, spaghetti-looking strips (don’t use flour).
  9. Place these strips into the tray with flour. After each layer sprinkle a bit more flour on top.
  10. Tip: Don’t cut all of your dough into strips at one time as a crust will form, making it difficult to roll into thin strips. Work with one half ata

‍

For the sauce:

‍

  1. Start by heating up the olive oil in a wok/ large pan.
  2. Add the garlic and chilli and gently fry on a low heat for 1/2minutes.
  3. Pour in the wine and turn up the heat. Allow the sauce to simmer for 5 minutes.
  4. Add the tomatoes and cook over a reduced heat for 15/20 minutes, until the tomatoes have started to break down and the consistency of the sauce begins to thicken.
  5. Season with sea salt and pepper. Stir through the white and brown crab meat, followed by the lemon juice and zest.
  6. Then add the parsley and parmesan and stir through.
  7. I love making a separate tomato sauce with plum tomatoes, as I feel they add an extra level of depth to the flavour (personally). This is so easy and actually I incorporate it in a lot of other dishes, such as using it make a simple fish stew, with a piece of white fish flaked and cooked through.
  8. Simply add a good glug of olive oil, 2 garlic cloves (crushed),the plum tomatoes and 2 tbsp tomato puree in a non-stick pan on a low heat. As the tomatoes start to break down, slowly add dashes of boiling water. Do this each time the sauce begins to thicken again. I normally leave it for 30/45 mins and then take it off the heat to be incorporated into the pasta dish at the end.I would normally stir through some fresh basil right at the end, but I left it out for this recipe.  
  9. For the pasta: Cook for 5 minutes. Reserve a cup full of the starchy pasta water. Drain.
  10. Stir the pasta through the sauce over heat with the reserved pasta water. Serve with more parsley, parmesan and the plum tomato sauce.

‍

Created by 
Lexi Van Breugel
Similar recipes you might like
No similar recipes found

Contact Me:


+44 7708 893876
susie@susieflory.com
@susieflory
PODCASTRECIPESPHotographyFASHION
© Copyright 2020