Bucatini with Cornish crab, chilli and lemon butter
Ingredients
Metric
Imperial
- 400g of bucatini pasta, fresh or dried
- 150g of white crab meat
- 75g of brown crab meat
- 1 red chilli, deseeded and finely chopped
- 1/2 bunch of parsley, finely chopped
- 1 shallot, finely sliced
- 100ml of white wine
- 75ml of moscatel vinegar
- 1 lemon, juiced
- 100ml of double cream
- 175g of unsalted butter, diced
- sea salt
- freshly ground black pepper
- olive oil, for cooking
SAVE RECIPE
Method
1
Bring a large pan of salted water to the boil over a high heat
2
To make the butter sauce, sweat the shallots in a large saucepan with olive oil until softened. Pour in the vinegar and wine and reduce to a syrup. Add the cream and reduce by half
- olive oil, for cooking
- 1 shallot, finely sliced
- 75ml of moscatel vinegar
- 100ml of white wine
- 100ml of double cream
3
Remove from the heat and whisk in the butter, a little bit at a time. Strain through a sieve and then whisk in the brown crab meat, lemon juice and chilli. Season and reserve in a warm place
- 175g of unsalted butter, diced
- 75g of brown crab meat
- 1 lemon, juiced
- 1 red chilli, deseeded and finely chopped
- sea salt
- freshly ground black pepper
4
Cook the pasta in the boiling water until al dente (about 3-4 minutes for fresh or 10-12 minutes for dried)
- 400g of bucatini pasta, fresh or dried
5
Transfer the cooked pasta to the butter sauce with a ladle of the pasta cooking water and toss through well. Stir in the parsley and white crab and season to taste
- 150g of white crab meat
- 1/2 bunch of parsley, finely chopped
6
Divide the pasta between bowls and spoon over the remaining sauce. Finish with a grind of black pepper
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