Tuesday, March 8, 2011
Chilli Crab Spaghetti
400g spaghetti - you could use linguine or angel hair if you like
2 teaspoon dried chilli flakes
200g flaked crab meat - I used canned Crab meat fr Ayam Brand
1 tablespoon finely grated lime rind
2 tablespoon lime juice
Cook pasta until al dente , drain, return to the pan.
Melt butter on large saucepan over medium heat, add chilli flakes, crab meat, lime rind and lime juice. Cook for 2 minutes.
Toss the crab mixture to warm spagetti, seasoned with sea salt and cracked black pepper.
Add chervil leaves if you like.
Original recipe courtesy if Donna Hay, published on DHM issue 55.