Tomato Sauce Crab Meat Pasta

Preparation time

20 Minutes

Cooking time

10 Minutes

Serves

4-6

Chili Crab is undeniably one of Singapore’s most favourite dishes. Infuse this uniquely Singaporean flavour into your pasta and have your taste buds screaming for more.

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The spaghetti is lavished with chunks of juicy, succulent crabmeat tossed with diced tomatoes, red chilli padi and drizzled with creamy sauce. To top it off, add a lemon wedge and basil leaves for the extra zest! This Italian culinary dish with a crustacean twist is sure to bring a smile to any seafood lover’s face.

Does this sound good? Click on this video to learn how to create this delicious dish.

Ingredients

90
milliliters
Extra Virgin Olive Oil
3
cloves
Garlic
, finely chopped
2
Red Chillies
, finely diced
250
grams
Fresh tomatoes
, diced
150
milliliters
Cream
350
grams
Raw Crab Meat
450
grams
Angel Hair Pasta
3
tablespoons
Fresh Basil
, finely chopped
Salt & Pepper
, to taste

Directions

Place a large saucepan of salted water on to boil.
Cook the angel hair pasta according to manufacturer’s instruction in a large pot of salted water, until al dente (about 8 minutes). Drain and put under cold running water to stop the pasta from cooking further. Set aside.
Pour the extra virgin oil into a large, heavy pan fry. Add in the garlic, chilli and tomato, then cook over a medium heat for 1 minute.
Increase the heat, add the cream and bring to boil.
Add the crab meat and season it with salt, black pepper and basil leaves. Stir the mixture so it cooks evenly. Cook for another 1 minute.
Meanwhile, add the cooked angel hair pasta into the saucepan with crab mixture and toss well.
Serve immediately.

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