VEGETARIAN
GLUTEN FREE
DAIRY FREE
Crab pil pil pasta
SERVES 4 //PREP TIME 10 MINS //COOK 18 MINS
80 ml (⅓ cup) extra-virgin olive oil
2 fresh bay leaves
4 garlic cloves, crushed
1 tsp finely grated lemon rind
¼ tsp dried chilli flakes
400 gm frozen raw blue swimmer crab meat, thawed, picked
1 tbsp lemon juice
400 gm orecchiette
¼ cup (firmly packed) flat-leaf parsley
leaves, finely chopped
Lemon wedges, to serve
1 Combine oil, bay leaves, 1 tsp sea salt flakes, garlic, lemon rind and chilli flakes in a small saucepan over low heat. Cook until oil is fragrant and just simmering (10 minutes). Add crab meat and lemon juice and simmer until the crab is just cooked through (8 minutes).
Meanwhile, cook pasta in boiling salted water until al dente (8-10 minutes). Drain reserving ½ cup cooking water. Return pasta to saucepan, add pasta water, half crab oil and parsley and gently toss to combine; season to taste.
