Life Eat & Drink Stefano’s spaghetti with crab recipe

Stefano’s spaghetti with crab recipe

Twitter Facebook Reddit Pinterest Email

Blue swimmer crab is nearly always available, cooked or raw. Raw is better, but the crab must be fresh. Steam fresh crab for 7–8 minutes and pick out the meat. Spaghetti can be made by pushing the pasta sheet through the spaghetti cutter on your machine, or use a sound commercial brand.


50ml olive oil
4 roma tomatoes, peeled, seeded and chopped
1 garlic clove, finely chopped
200g crab meat
300g * egg pasta
flat-leaf parsley or basil, freshly torn
salt and pepper
extra-virgin olive oil


Heat the oil in a non-stick pan and cook the tomatoes and garlic for 3–4 minutes. Add the crab meat.
Cook the pasta in plenty of boiling salted water until al dente. Drain well, then toss with the sauce.
Add the parsley, season to taste with salt and pepper, and finish with more extra-virgin olive oil.

This recipe appears courtesy of

Recipe from Modern Italian Food by Stefano de Pieri.