Pink Crab Tagliatelle

Yet another spaghetti you say? Why yes, yes this is because spaghetti, pasta are spring summer foods; easy food and I love it, I love making it, so simple and it makes me feel accomplished when throwing things together AND, they are accompanied by typically easy ingredients that you have knocking about in your pantry; garlic, olive oil, salt butter… simple stuff like that.

Recently, I stumbled across these pink tomatoes; Oshi pink tomatoes from M&S from the Channel Islands and I will admit to reaching for them simply because they are a lovely blush tint of pink. Now they do not look as pink but in person you can see the blush pink colour and the prettiness drew me in. What can I say, I’m a girl’s girl… I LOVE PINK. Please take the unnecessary vim you have for a woman who loves pink elsewhere, it doesn’t go here.

Ever since we returned home from Jersey, on our short jaunt to St Brelade, the scene of one of the best if not the best crab linguine ever eaten in my life, I have been daydreaming about it. Daydreaming to the point of madness, you see, completely obsessed with recreating this at home and the second I saw these pink tomatoes I knew it was time, and they were going to be the star of the show. So, let’s get the show on the road:

Ingredients:

  • Tagliatelle OR Spaghetti
  • One large Oshi Pink Tomatoes from M&S
  • White crab meat: one pack is fine two packs is luscious. I bought mine from Abel and Cole, but you can also get some from M&S or Waitrose.
  • 6 cloves of garlic; or however many floats your boat.
  • Basil, freshly chopped
  • Chilli flakes
  • Salt to taste

HOW TO:

  • Bring a pot of water with extra virgin olive oil and well salted water to a boil. (you know those videos that show you how to salt your pasta? They are right; SALT IT. then bring to a boil before putting in your spaghetti.
  • Boil the spaghetti for about 9 minutes.
  • Preserve some pasta water if you need some.
  • Chop your tomatoes, and garlic and set aside
  • Place a saucepan on low to medium heat, and when its suitably hot; do the water trick, pour in your extra virgin olive oil, and let is heat up.  
  • Place the garlic in the oil and let it fry for about three minutes or until the garlic aroma permeates from it.
  • Then add in the tomatoes, basil, crab meat, chilli flakes. Combine properly and let it cook for about five minutes; this is not a long simmering recipe, the crab meat is cooked, tomatoes and basil don’t need long to sing together.
  • Taste and add some salt if needed.
  • Once done mix in the spaghetti or tagliatelle, proper.
  • Serve. Eat. Hot. Done.

COOK’S NOTE:

  • Some might want to use lemon juice, and that’s fine I have never really been a fan of lemons in food like that… I know, I know, that makes me a heathen but there we are.
  • I used basil instead of parsley because I am firmly of the opinion that parsley tastes like unfulfilled dreams of a particular kind and sweat… its gross. I KNOW! HEATHEN!
  • This is a recipe you can make to your preference, no hard and fast rules here.

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