Butterfly pasta with spider crab and small prawns

Butterfly pasta with spider crab and small prawns

Farfalle con grancevola e gamberetti

By
From
Pasta
Serves
4
Photographer
Laura Edwards

You need to work quite hard to obtain all the meat from a spider crab – ask your fishmonger to do this for you, he knows exactly what he is doing! The spider crab is at home in the Venetian Lagoon, but much bigger examples are found in the North Atlantic and the North Sea and can be found occasionally in good fishmongers. It has a very delicate flavour and texture, and to accompany pasta, I think it needs some additions, such as the prawns, herbs and spices.

Ingredients

Quantity Ingredient
350g dried medium farfalle pasta
3 tablespoons finely chopped dill or fresh flat-leaf parsley

Sauce

Quantity Ingredient
250g ready prepared spider crab meat
150g small raw prawns
1 aubergine, peeled and cut in slices
salt and pepper, to taste
6 tablespoons olive oil
1 garlic clove, peeled and finely chopped
150g leeks, finely chopped
1 tablespoon fennel seeds
50ml white wine

Method

  1. Either get the fishmonger to take out the meat and remove the dead man’s fingers from the freshly cooked spider crab, or buy the meat ready prepared (but check for freshness). Boil the small prawns in water for about 2–3 minutes, then drain and peel.
  2. Cook the aubergine in slightly salted water until soft, about 5 minutes, then mash. Heat the oil in a large saucepan, and fry the garlic and leeks until soft: do not let them brown. Add the fennel seeds and the mashed aubergine, and fry for a minute or two before adding the wine and mixing well. Cook gently for a few minutes. Add the crab meat and the prawns, stir and heat through, and taste for salt and pepper.
  3. Meanwhile, cook the pasta in plenty of boiling salted water for 8–9 minutes or until al dente. Drain well, and mix with the sauce. Serve sprinkled with the dill or parsley.

Alternatives

  • You could vary the pasta, using long angel’s hair or linguine instead of the chunkier farfalle. If you can’t find spider crab, you can of course substitute with a commoner type of crab, which has both white meat and the more strongly flavoured brown meat.
Tags:
Antonio
Carluccio
pasta
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