Crab and Zucchini Pasta
Mike ReidIngredients:
Recipe brought to you with the help of our friends at Velisha Farms
- 350g fresh spaghetti
- 600g zucchini, cut into ribbons using a vegetable peeler
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 240g spider crab meat, cooked and picked
- 1/2 unwaxed lemon, finely grated zest and juice
- 2 tbsp dill
- Salt and freshly ground black pepper
- 4 tbsp freshly grated Parmesan, to serve
Method:
- Bring a large pan of salted water to the boil. Cook the pasta for 8 minutes, or until al dente.
- Place the zucchini in a steamer or colander and sit above the pan of pasta. Cover and steam for 1–2 minutes, or until tender.
- Drain the pasta, retaining a little of the cooking water, and tip into a large bowl.
- Pour the oil into the pasta pan over a low heat. Add the garlic and cook briefly, to flavour the oil. Pour the oil over the pasta.
- Toss the pasta with the crab, lemon zest and juice, dill and courgettes. Serve topping each portion with 1 tablespoon Parmesan and a grind of pepper.
Our friends at Wine Selectors suggest pairing this dish with a Shiraz.
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