Bucatini con polpa di granchio e pomodorini (bucatini with crab, grape, tomatoes and bottarga)
serves
4
Bucatini con polpa di granchio e pomodorini (bucatini with crab, grape, tomatoes and bottarga)
Ingredients (9)
- 1/3 cup (80ml) extra virgin olive oil, plus extra to serve
- 1 garlic clove, finely sliced
- 1 small red chilli, thinly sliced
- 24 cherry truss tomatoes
- 250g raw crab meat
- 2 tbs dry white vermouth
- 400g bucatini pasta
- 2 tbs finely chopped flat-leaf parsley leaves
- 50g finely grated Pilu Bottarga di Muggine (substitute other bottarga)
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat oil in a large frypan over low heat. Add garlic and chilli, and cook, stirring regularly, for 1 minute or until soft but not coloured. Increase heat to high, add tomatoes and cook, crushing gently with a wooden spoon, for 3 minutes. Add crab meat and cook, stirring gently, for 1 minute or until meat turns white. Add vermouth and cook, stirring regularly, for 1 minute or until reduced slightly. Remove pan from heat and set aside.
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2.Meanwhile, bring a large saucepan of salted water to the boil and cook pasta according to packet instructions. Drain, reserving 1/2 cup (125ml) cooking water.
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3.Return pan to low heat, add pasta, parsley and 2 tbs reserved cooking water, and toss to coat the pasta in the sauce. Season to taste. Divide among serving bowls, top with bottagra and drizzle with extra oil to serve.
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