CRABCURRY,ANELLI,
EGG& SWEET PEA BROTH
SERVES 4
250ganellipasta(fromspecialty
Italianfoodshops– substitute
othershortsmallpasta)
(^1) / 4 cup(60ml)extravirginolive oil,
plusextratodrizzle
2 brownonions,finelychopped
4 garliccloves,thinlysliced
2 tbsmildcurrypowder
6 cups(1.5L)fishstock
200gfreshpoddedpeas
400grawspannercrabmeat
12 eggwhites,lightly beaten
Juiceof1 lemon
(^1) / 4 bunchchives, cut into batons,
to serve
Bringa mediumsaucepanofwaterto
theboiloverhighheat.Addpastaand
cookaccordingtopacketinstructions.
Removefromtheheat,drainandcool
underrunningwater.Drizzlewith olive oil
andsetasideuntilneeded.
Heatoilin a mediumfrypanoverhigh
heat.Addonionandgarlic,andcook
for4-5minutesuntilsoftened.Stirin curry
powderandcookfora further1-2minutes
untilfragrant.Addthestock,peasand
pasta.Bringtotheboil,reduceheatto
lowandgentlystirin crabmeat,taking
carenottobreakupthemeat.Cook
for2-3minutesuntil peas and crab
arejustcooked.
Whiskeggwhiteswitha forkandslowly
drizzleintothecrabandpastamixture.
Youwillseetheeggwhitesstarting
tosetintowhitethreads.Removepan
fromtheheatandseasontotaste.
Stirin lemonjuice.Dividepastaamong
servingbowls,scatterwithchives and
drizzle with olive oil to serve.