Life you guys has been busy and I'm sorry to say blogging has taken a step back. work, family, other obligations have taken much of my time lately, and it has been awhile since I've even truly cooked.
I have missed this outlet. so here I am with a recipe that screams 'summer' like no other and not only is it delicious but so easy to make too, now I know I say that about every recipe but listen:
If you cannot be bothered to cook tonight: boil some pasta (any shape will do) and had this sauce which doesn't required cooking and eat. I swear you will thank me.
On another note I specify using all white crab meat but please feel free to use 50 percent dark meat if you wish and the sauce isn't just for pasta it goes great on top of some crostini or torn baguette dipped in, with a cold glass of wine... But I digress, here is the recipe.
Feeds 4. Remember leftovers are a good thing here.
Ingredients:
- 500g of spaghetti
- 2 cloves of garlic peeled
- 1 red chilli, deseeded
- 3 cans of crab meat
- 100ml extra virgin olive oil
- 25ml rapeseed oil
- salt and pepper
- zest and juice of a lemon
- big bunch of parsley roughly chopped
- small bag of lambs lettuce roughly torn
Method:
Get the pasta on to boil following the packet instructions, meanwhile get on with the sauce.
In a small processor (or chop finely) put the garlic and chilli and process into as pieces, empty the contents in a bowl big enough to take everything later add the crab, the oils, salt and pepper to taste zest and juice of the lemon. and stir to combine. once the pasta is ready, drain and toss into the bowl with the crab mixture. Combine. Add the parsley and lettuce mix again and eat. simple as that.
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