Crab and Zucchini Pasta

Mike Reid

Ingredients:

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:

  1. Bring a large pan of salted water to the boil. Cook the pasta for 8 minutes, or until al dente.
  2. 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.
  3. Drain the pasta, retaining a little of the cooking water, and tip into a large bowl.
  4. 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.
  5. 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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