Whipping up some Wednesday goods👉 Gluten free spaghetti, Dungeness crab, chili, burst cherry tomatoes, lemon and parsley. @kitpeterson votes winner!!!
Prep 2 cloves of garlic finely chopped, 2 long red chillies finely sliced (remove seeds if you don’t want things too spicy), a large handful of halved cherry tomatoes, a large handful of Italian parsley chopped, juice of one lemon and about 7oz of lump crab meat (or chopped prawns if you can’t get crab).
Make pasta to package directions — for gluten free, I always set a timer to about 3 mins before the package al dente time. This way, I can make sure it’s perfect.
In a large saute pan, pour in a glug of Extra Virgin Olive Oil and on a low/medium heat, start to warm the garlic and half the chili until it becomes fragrant. Stir through the tomatoes and turn up the heat to start them bursting and sweating. Season with sea salt, cracked pepper and add half the lemon juice. Once the tomatoes have broken down a little, add the crab meat and gently stir through. By now, the pasta should be al dente and you can toss it through with the extra chilies, lemon juice, parsley and another dash of oil if you need it. Season again if needed with salt and pepper and serve hot!