9

56 GOURMET TRAVELLER

500 gm dried spaghetti

(see note)

2 garlic cloves, very

thinly sliced

80 ml (⅓ cup) extra-virgin

olive oil, plus extra to serve

¼ cup finely chopped

flat-leaf parsley

500 gm frozen raw spanner

crab meat, thawed

1 long red chilli, thinly sliced

1 Bring 4 litres of water and

1½ tbsp salt to the boil in a large

saucepan, add pasta and cook

until al dente (8-9 minutes).

2 Meanwhile, heat a large frying

pan over medium-high heat.

Add garlic and 60ml oil, and stir

until garlic starts to turn golden

(1 minute). Add parsley, stir for

30 seconds, then add crab and

chilli. Season with a little salt,

then add remaining oil, stir to

combine and remove from heat.

Drain pasta and add with a little

pasta water, season to taste,

toss to combine and serve

drizzled with extra oil.

NoteBrigitte Hafner uses Martelli

spaghetti for this dish, available

from select delis and grocers.

Spaghetti and spanner

crab meatSERVES 6

This is such a special dish and a good

reason to keep a packet of frozen

spanner crab meat ready in case guests

arrive unexpectedly for dinner. Frozen

crab meat can be bought at good

seafood suppliers – the quality of

Rocklife brand from Queensland

is excellent, and a little goes a long

way. This dish is all about the crab,

pasta and fresh flavour of a delicious

extra-virgin olive oil, so don’t hold back.

SpaghettiBowl from

Batch Ceramics. Small

speckled dish from Byrnt

Ceramics. White saucer

from Chuchu.Lamb

Shallow Eucalyptus plate

(cutlets) from Cherie

Peyton. Brett Stone bowl

(greens) from Claypool.

Pepper mill from The

Essential Ingredient.

All other props Stylist’s

own. Stockists p176.

Quick meals