Thursday, February 17, 2011

Spaghetti with Crab Meat and Peas

Sometimes, there is a level of awesomeness that pictures simply don't do justice to. You need full-on Smell-O-Vision™ to appreciate this one.

That this is both easily made on a weeknight, and that it is definitely better than sliced bread means that the Italians just do some things better!

Garlic! Chillies! Olive oil! Exclamation Marks!!

Madre di Dio!!!


linguini (or spaghetti.)
1 cup crabmeat
8 cloves garlic (chopped roughly)
1/2 cup peas
1/2 cup parsley (chopped fine)
4 dried read chillies (crumbled fine)
1 cup white wine (optional, substitute by water)

olive oil
sea salt
black pepper


Prepare the pasta in heavy-salted water.

Meanwhile, heat the olive oil in a pan, fry the garlic and crumbled red-chillies languidly, add the crabmeat, peas, salt and black pepper and fry for 2-3 minutes. Add the white wine. Let it cook for a bit.

Toss with the spaghetti. Top with parsley and more black pepper right before serving.

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