This Curly Fettuccine with Chilli, Crab, Lemon and Parsley is a light, elegant pasta dish created by Silvia Colloca. Made with San Remo Curly Fettuccine, it’s a beautiful balance of fresh crab, zesty lemon, parsley and a gentle kick of chilli. The curly strands of pasta catch all the flavour, making every bite vibrant and satisfying. Quick to prepare and full of freshness, it’s the perfect dish for effortless entertaining or a midweek meal that feels a little indulgent.
Curly Fettuccine with Chilli, Crab, Lemon and Parsley
-
prep time10minuti
-
cook time15minuti
-
serves5people
Ingredients
For Crispy Breadcrumb Topping
Method
-
Bring a large pot of salted water to a boil for the Curly Fettuccine.
-
While waiting for the water to boil, heat 2 tablespoons olive oil in a large pan over medium heat.
-
Add the sliced garlic and chilies to the pan and sauté for about 2 minutes, until fragrant.
-
Add the halved cherry tomatoes and crab meat. Cook for 2-3 minutes to warm through.
-
Pour in the white wine and let it cook down for 2-3 minutes.
-
Add the stock, lemon juice, and zest. Stir well and let the sauce simmer gently on low heat. Season with salt and pepper to taste.
-
Once the water is boiling, add the curly fettuccine and cook according to package directions.
-
In a separate pan, heat 3 tablespoons olive oil over medium heat for the crispy breadcrumb topping. Add minced garlic and cook for 1 minute.
-
Stir in the breadcrumbs and red pepper flakes, cooking until golden and crispy (about 4-5 minutes). Remove from heat and stir in lemon zest and chopped parsley. Season with a pinch of salt.
-
Once the pasta is done, use tongs to lift it directly into the crab sauce, keeping some pasta water on the noodles to help thicken the sauce.
-
Toss the pasta with the sauce, allowing the flavours to combine. Simmer for 1-2 minutes.
-
Divide the pasta among plates and top with a generous amount of crispy breadcrumb topping. Garnish with extra parsley and lemon zest, if desired.
-
Serve and enjoy with family and friends!
