Italian

Spaghetti verde with blue swimmer crab

Name: Spaghetti verde with blue swimmer crab
Yield: 4
Cuisine: /italian
Ingredients: 100ml extra virgin olive oil, plus extra to serve; 1 garlic clove, thinly sliced; 1/2 long green chilli, seeds removed, finely chopped; 1 anchovy fillet in oil, drained, chopped; 2 eschalots, finely chopped; 300g picked crab meat (Monty used Two Gulfs Crab Blue Swimmer Crab – substitute other crab); 1/4 cup (60ml) white wine; 200ml fish or vegetable stock; 25g unsalted butter; Chervil sprigs, sliced chives, baby basil (substitute basil leaves) and juice of 1/2 a lemon; 150g baby spinach; Pinch dried oregano; 1 firmly packed cup flat-leaf parsley leaves; 1/2 firmly packed cup basil leaves, plus extra leaves to serve; 300g tipo ‘00’ flour, plus extra to dust Semolina, to dust

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by Monty Koludrovic

Aug 11, 2018

“The base recipe for the spaghetti is one Jamie Oliver makes. It’s one of those things that make you think, ‘Wow, never thought that would work!’ Jamie is the king of this type of recipe, so dues need to be given” - Monty Koludrovic.

100ml extra virgin olive oil, plus extra to serve
1 garlic clove, thinly sliced
1/2 long green chilli, seeds removed, finely chopped
1 anchovy fillet in oil, drained, chopped
2 eschalots, finely chopped
300g picked crab meat (Monty used Two Gulfs Crab Blue Swimmer Crab – substitute other crab)
1/4 cup (60ml) white wine
200ml fish or vegetable stock
25g unsalted butter
Chervil sprigs, sliced chives, baby basil (substitute basil leaves) and juice of 1/2 a lemon

Spaghetti verde

150g baby spinach
Pinch dried oregano
1 firmly packed cup flat-leaf parsley leaves
1/2 firmly packed cup basil leaves, plus extra leaves to serve
300g tipo ‘00’ flour, plus extra to dust Semolina, to dust

Method

1.

For the spaghetti verde, combine spinach, oregano, parsley, basil, flour and 1/2 tsp salt flakes in a food processor and whiz to form a dough. Cover directly in plastic wrap and stand for 30 minutes to rest. Divide the dough into 4 equal pieces, then enclose 3 portions in plastic wrap and set aside. Start on the thickest setting of your pasta machine. Dust dough with flour and run through 2-3 times, folding it in half each time, until elastic. Keep rolling the dough through the settings, without folding in half, reducing the thickness each time, until 2mm thick. Dust pasta in semolina, then hang for 10 minutes to dry slightly (over the back of a chair, for example). Repeat with remaining portions. Cut into strips by hand or use the spaghetti attachment of pasta machine.
2.

Bring a large saucepan of salted water to the boil and, in 2 batches, cook pasta for 3 minutes or until it starts to float. Remove with a sieve. Repeat with second batch of pasta
3.

Meanwhile, to make the sauce, heat oil in a wide, deep frypan over medium heat. Add garlic, chilli, anchovy, eschalot and crab, and cook, stirring constantly, for 2 minutes or until garlic is softened. Add wine, increase heat to high and bring to a simmer. Add stock and cook, stirring occasionally, for 3 minutes or until reduced slightly. Remove from heat, add pasta and butter, and divide among serving bowls. Scatter with herbs and drizzle with extra oil and lemon juice. Serve immediately.