serves
6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 500 g spaghettini
- 2 tbsp olive oil
- 200 g picked crab meat
For the chilli butter (see Note)
- 2 tsp mild Korean chilli powder, plus extra to serve
- 6 garlic cloves, finely chopped
- 1 tbsp fish sauce
- 250 g butter, softened
- 1 lemon, finely zested
- ¼ cup finely shredded, chives, plus extra to serve
Instructions
- Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the package directions, checking about 1 minute before the time recommended on the package.
- While the pasta is cooking, combine the ingredients for the butter (except the chives) in a food processor and process until well combined and slightly pale. Transfer to a bowl and fold through the chives.
- When the pasta is nearly cooked, heat a frying pan over medium heat and add the olive oil and about ½ a cup of the chilli butter. Add the crab meat and toss to combine, then add the pasta with about ½ cup of pasta cooking water and toss to create a creamy sauce. Serve scattered with extra chives and Korean chilli powder.
Note:
The chilli butter recipe makes more than is required for this pasta, but can be refrigerated to use as a flavour enhancer in other dishes.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
