Ingredients

4 tbsp Early Harvest Extra Virgin Olive Oil

2 shallots, peeled and finely diced

2 cloves garlic, finely chopped

100ml Dry white vermouth or white wine

½ jar of Balsamic Sun-Dried Tomato Paste

100g brown crab

1tsp Sweet Smoked Paprika

Pinch chilli flakes

100g white crab

Small bunch of fresh basil, around 30-40g

Salt and pepper

200g Dried Spaghetti

½ lemon (optional)

Ingredients

4 tbsp Early Harvest Extra Virgin Olive Oil

2 shallots, peeled and finely diced

2 cloves garlic, finely chopped

100ml Dry white vermouth or white wine

½ jar of Balsamic Sun-Dried Tomato Paste

100g brown crab

1tsp Sweet Smoked Paprika

Pinch chilli flakes

100g white crab

Small bunch of fresh basil, around 30-40g

Salt and pepper

200g Dried Spaghetti

½ lemon (optional)

1

Place a medium frying pan on a medium heat and when hot, add the olive oil, shallots and garlic, season with salt and cook gently for 10 minutes or until soft and sweet. Turn down the heat if they begin to colour.

2

Add the wine, turn up the heat and reduce by half. Add the Balsamic Sun-Dried Tomato Paste, brown crab, smoked paprika, chilli flakes and season with black pepper. Add half a glass of water, stir well to break up the brown crab meat and simmer gently for 5 – 10 minutes or until everything has reduced to a ragu-like consistency. Taste and season with more salt and pepper if required. (If doing ahead, allow the sauce to cool then refrigerate till ready to use).

3

Place a large pot of water on a high heat, season well with salt and bring to the boil, then add the spaghetti and cook for 8-10 minutes, or follow the instructions on the packet. When cooked, drain the pasta and set aside.

4

Warm the tomato sauce up – if it looks a little dry add a splash of water. Flake in the white crab meat, reserving a little to put on top if you wish, and stir through. Add the cooked spaghetti, mix well with so that all the pasta is coated, again, adding a little water if it looks too dry. The sauce should coat all the spaghetti but there shouldn’t be too much sitting at the bottom of the pan. Tear up (or roughly chop) the basil and add into the pan. Mix through again and divide between plates. Squeeze over lemon if using and serve straight away.

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