Crab & Tomato Butter Spaghetti
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves 2-3 people
- 250g/8.8ozs. cherry tomatoes
- 2 tablespoons olive oil
- 80g/3ozs. butter, softened
- 2 cloves garlic, peeled
- 2-3 red chillies, chopped
- Salt and pepper to taste
- 250g/8.8ozs. spaghetti
- 300g/10.6ozs. cooked crab meat
- Parmesan cheese for serving
- Fresh herbs (I used coriander, chives or parsley are also good)
Step 1 - Preheat oven to 200C/400F and line a tray with parchment. Place the tomatoes on the tray, drizzle with oil and roast for 30 minutes or until soft and blistered. Process 4 or 5 of the tomatoes with the butter, garlic and chillies and season to taste.
Step 2 - Cook the spaghetti in plenty of salted boiling water until al dente and save 1 cup of the pasta cooking water. Drain the spaghetti in a sieve. Heat the tomato butter in a saucepan and add 1/2 to 3/4 cup of the pasta water and cook until reduced slightly. Add the spaghetti, crab and remaining tomatoes and toss in the sauce and season to taste. Place on a serving plate and sprinkle with cheese and herbs.