Wednesday, September 4, 2013
Crab meat, cherry tomato & basil angel hair pasta
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Author by
ADAM SWANSON
Ingredients
500g San Remo Angel Hair pasta
½ cup extra virgin olive oil
3 tbspn garlic, crushed
2 tbspn fresh red chilli, finely chopped
1 punnet cherry tomatoes cut in half
500g fresh crabmeat
2 cup fish stock
Salt & cracked black pepper
1 cup basil leaves
½ cup extra virgin olive oil
3 tbspn garlic, crushed
2 tbspn fresh red chilli, finely chopped
1 punnet cherry tomatoes cut in half
500g fresh crabmeat
2 cup fish stock
Salt & cracked black pepper
1 cup basil leaves
Method
Cook pasta as per packet directions.
Heat a large frying pan over medium heat, add the olive oil.
Add garlic, chilli and cherry tomatoes and sauté for 2 to 3 minutes, keep the heat down so as not to burn the garlic and chilli.
When the tomatoes have slightly collapsed, add crab meat, stir and continue to cook for a further 1 to 2 minutes.
Add fish stock and turn down the heat and simmer till stock is reduced by half.
Adjust seasoning adding salt & pepper if required.
Strain pasta and add to pan, mixing through sauce.
Tear basil leaves and add to pan.
Serve immediately.
Heat a large frying pan over medium heat, add the olive oil.
Add garlic, chilli and cherry tomatoes and sauté for 2 to 3 minutes, keep the heat down so as not to burn the garlic and chilli.
When the tomatoes have slightly collapsed, add crab meat, stir and continue to cook for a further 1 to 2 minutes.
Add fish stock and turn down the heat and simmer till stock is reduced by half.
Adjust seasoning adding salt & pepper if required.
Strain pasta and add to pan, mixing through sauce.
Tear basil leaves and add to pan.
Serve immediately.
Author byADAM SWANSONPhotography: Jacqui WayFood Styling: Chris StephanFood Preparation: Belinda Hanson-Kennywww.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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