Ingredients
- 1/2 cup olive oil (extra virgin)
- 20 grams butter
- 1 1/2 cups breadcrumbs (sourdough)
- 3 garlic cloves, minced
- 1 lemon, whole (ring finely grated, cut into wedges, to serve)
- 400 grams dry penne pasta
- 1 brown onion (finely chopped)
- 2 red chillies (long, deseeded, finely chopped)
- 2 tubs (280 grams) crab meat (blue swimmer crab meat each can 140 grams, drained, or 280 grams fresh crab meat)
- 1 bunch parsley (small bunch, leaves removed and roughly chopped)
How to Make
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Step 1: To make pangrattato, heat 1 tablespoon oil and butter in a frying pan over medium heat and when butter has melted, add breadcrumbs and half the garlic and cook, stirring often, for 10 minutes or until golden and transfer to a bowl and stir through rind.
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Step 2: Meanwhile, cook pasta in a large pan of boiling salted water, according to packet instructions, until just tender and then drain and return to pan.
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Step 3: Heat remaining oil in a frying pan over medium heat and cook onion, remaining garlic and chilli for 3 minutes or until soft and then add crab and stir until combined and cook for 2 minutes or until heated through.
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Step 4: Add crab mixture to pasta along with parsley and toss to combine and sprinkle with pangrattata over pasta and serve with lemon wedges.
We hope you enjoy this recipe!
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