From Bill Granger's bills Sydney Food. This dish relies on the hot pasta to warm the other ingredients, so combine immediately after draining. This works well as a quick weeknight meal. I've made many variations, using only lemon zest and juice, coriander in place of the parsley, omitting the lime and adding Parmesan, etc. . . It's easy and versatile.
- 150 g cooked crabmeat
- 1 garlic clove, crushed
- 1 small red chili pepper, finely chopped
- 2 limes, juice and zest of
- 1 lemon, juice of
- 1⁄4 cup green onion, chopped
- 1⁄4 cup flat leaf parsley, chopped
- 1 teaspoon sea salt
- fresh ground black pepper, to taste
- 1⁄4 cup extra virgin olive oil
- 200 g spaghettini
- Combine the crab, garlic, chilli, lime zest, lime and lemon juices, parsley, green onions, salt and pepper in a large bowl. Stir in olive oil to combine. Taste to adjust the seasoning.
- Bring a large pot of salted water to the boil. Add pasta, stir well and continue boiling, stirring occasionally, until it is al dente, according to the manufacturer's instructions. Drain well.
- Toss pasta into crab mixture and serve in individual bowls.