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Spaghettini with spanner crab and zucchini

Name: Crab and zucchini pasta recipe
Yield: 4
Ingredients: 300g dried spaghettini; 150ml extra virgin olive oil; 4 bird’s-eye chillies, thinly sliced; 5 garlic cloves, finely chopped; 100ml white wine; 2 zucchini, cut into matchsticks; 3 thyme sprigs, leaves picked; 500g spanner crab meat (see note); 1/2 bunch flat-leaf parsley, stems and leaves finely chopped; Lemon wedges, to serve

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Spaghettini with spanner crab and zucchini

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by Adam D'Sylva

Chef

Jan 10, 2024

“It’s a bit of a labour of love, but spanner crab is one of the greatest crabs. It has a nice sweetness about it, holds together well, and has a really good texture.” – Adam D’Sylva

300g dried spaghettini
150ml extra virgin olive oil
4 bird’s-eye chillies, thinly sliced
5 garlic cloves, finely chopped
100ml white wine
2 zucchini, cut into matchsticks
3 thyme sprigs, leaves picked
500g spanner crab meat (see note)
1/2 bunch flat-leaf parsley, stems and leaves finely chopped
Lemon wedges, to serve

Method

1.

Place a large pot of heavily salted water over high heat and bring to the boil. Add pasta and cook until about three-quarters cooked (it should still be quite underdone). Reserve 2 cups (500ml) of pasta water before straining pasta.
2.

Meanwhile, place oil in a large heavy- based frypan over medium heat. Add chilli and garlic and cook, stirring occasionally, for 3 minutes or until aromatic. Add wine and simmer for 2 minutes, stirring constantly. Add zucchini, thyme and 1 cup (250ml) pasta water. Cook over high heat for 5 minutes, tossing constantly for 1 minute, or until zucchini is tender. Add spanner crab, spaghettini and parsley and cook for 3 minutes, tossing constantly, until the pasta is coated in sauce. Check seasoning (there should be enough salt from the pasta water) and season with freshly ground pepper.
3.

Serve with lemon wedges alongside.