Crab Radiatori with Sun Dried Tomatoes and Mascarpone
(by Tom Mitchell-Dawson)
Crab is enjoying a good run of form in my household of late. What was once overlooked by my girlfriend and I has become a firm favourite, and is the star of a lunch or dinner most weeks. Curries, salads and risottos all really lend themself to delicate flakes of crab, but by far my favourite way to enjoy it is with pasta.
When cooked in enough olive oil it melts down into almost nothing, creating the most elegantly silky sauce. It injects a welcome touch of sweetness to this recipe that is balanced out by the heat of the chilli and the sharpness of the lemon.
Similar recipes sometimes suggest serving rocket alongside the pasta, but I am a big fan of stirring the rocket through, like you would with spinach. Wilted by the heat of the pasta, it loses some of its bitterness but still retains a subtle peppery flavour. I enjoyed this sitting on my sofa looking out the window at a grey sky, but it tasted like spring.
INGREDIENTS YOU'LL NEED
HOW TO MAKE IT
Set a large pan over a medium heat with a generous amount of olive oil. When the oil is hot add in your garlic and chilli and fry for a couple of minutes before adding in the fennel seeds. Fry for a minute or so then add in the sun-dried tomatoes, crab and then white wine. Season with salt and pepper.
While the wine is bubbling away, start to cook your pasta in boiling salted water. Cook the pasta for 3-5 minutes or until al dente making sure to reserve some pasta water.
Add the pasta to the sauce along with the mascarpone and stir through. You will need to loosen slightly with the reserved pasta water here.
Finally stir in the rocket letting it wilt slightly in the sauce. Finish with a big squeeze of lemon, check the seasoning and serve.