Twirling your fork through a mound of perfectly al dente bucatini, each long, hollow strand eagerly soaking up the flavors of the sea. That's the joy of making Crab Bucatini, it's a playful dive into seafood pasta that promises both fun in the kitchen and a delectable twist to your meal routine. As someone who's always on the hunt for a dish that's both nutritious and a blast to cook, adding this Crab Bucatini recipe to your repertoire means gearing up for a culinary adventure.
Crab Bucatini Recipes
You picture the sweet, succulent crab meat mingling with a sprinkle of fresh herbs and a hint of lemon zest, creating a dining experience that's both refreshingly unique and delightfully light. This isn't just dinner; it's an invitation to turn mealtime into an exciting flavor festival!
Ingredients (serves 2)
- 150g bucatini or another long pasta – linguine or tagliatelle will work wonders
- 2 tablespoon olive oil, plus extra to serve
- 2 garlic cloves, finely sliced
- A pinch of chilli flakes
- 2 teaspoon fennel seeds
- 120g crab meat – I like a mix of white + brown
- 1 lemon
- A bunch of parsley (roughly 10g)
Making
- 1. Cook the pasta in a pan of boiling, salted water until al dente (or to your liking!)
- 2. Heat the olive oil in a pan over a medium heat. Once hot, add the garlic, chili flakes, and fennel and cook for 1-2 minutes until fragrant, stirring often so that the garlic doesn’t burn. Add the crab meat and stir until you reach a glossy consistency. Add a good pinch of salt, the lemon zest, half its juice, and stir to combine.
- 3. Add the cooked pasta with a splash or two of the pasta water and the parsley. Toss well so that everything is coated in the sauce. Check seasoning.
- 4. Plate up and finish with an extra squeeze of lemon and drizzle more olive oil if you fancy.
