Prep Time
15 min
Cook Time
10 min
Yields
2 servings
Recipe courtesy of Chef David Hawksworth of Hawksworth Restaurant.
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ingredients
200
g pasta, cooked al dente
½
red chili, minced
75
mL white wine
75
mL white wine
4
Tbsp extra virgin olive oil
6
leaves basil, torn
6
leaves flat leaf parsley
2
heaping tsp Dungeness crab
3
Tbsp San Marzano tomato, chopped
1
clove organic garlic, sliced as thinly as possible
¼
onion, minced
kosher salt
crushed black pepper
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directions
Step 1
Sauté the onion until soft with no colour with half the olive oil. Add the garlic, chili and tomato and deglaze with white wine.
Step 2
Warm the pasta in water and strain. Add to the pan. Add the remaining olive oil, crab and herbs.
Step 3
Season to taste and serve.