Crab pasta in a silky chilli and white wine sauce. An all time classic and a pasta dish worthy of any occasion.
200g dried Bucatini pasta
1 red chilli, finely sliced
1 garlic clove, finely sliced
A small handful of finely chopped coriander
The juice of half a lemon
1 large glass dry white wine
2 tbsp luxury cream cheese (I use Paysan Breton)
150g white crab meat
Good quality olive oil
Salt and pepper
Bring a pan of water to a rolling boil and season with a pinch of salt. Add the pasta and cook as per packet instructions (typically 8-10 minutes). Meanwhile, heat a frying pan over a moderate heat and add 3 tablespoons of good quality oil. Add the chilli and garlic and allow them to warm and infuse with the oil but don’t allow the oil to sizzle, fry, or overcook the chilli and garlic. After a few minutes of infusing with the warm oil, add the wine and turn up the heat, bubble and reduce the wine slightly then add the cream cheese which will ensure a silky sauce. Mix well and season lightly with salt and pepper. Check your pasta is cooked and using kitchen tongs pick the bucatini straight from the water into the frying pan (don’t throw away the water yet). Add the crab meat, lemon juice and coriander and a few tablespoons of the now starchy pasta water to the pan and combine well.
Serve in hot bowls with black pepper and a drizzle of extra virgin olive oil.