Spaghetti with White Crabmeat Olive Oil Chilli and Garlic
Elevate your pasta night with this vibrant and flavor-packed Spaghetti with White Crabmeat, Olive Oil, Chilli, and Garlic. This quick and easy recipe brings together the delicate sweetness of fresh or canned white crabmeat, the robust aroma of garlic, and the subtle heat of red chilli, all tossed in a luscious base of extra virgin olive oil. A hint of lemon zest adds a refreshing brightness, while freshly chopped parsley completes the dish with a touch of herby freshness. Ready in just 25 minutes, this elegant yet fuss-free meal is perfect for weeknight dinners or dinner parties alike. Serve with a wedge of lemon for added zest and enjoy a taste of the Mediterranean right at home! Keywords: spaghetti with crab, garlic and chilli spaghetti, quick seafood pasta, Mediterranean pasta recipe.
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Recipe Information
Ingredients
- 400 g Spaghetti
- 200 g White Crabmeat (fresh or canned)
- 4 tbsp Extra Virgin Olive Oil
- 4 cloves Garlic, finely sliced
- 1 medium Red Chilli, finely sliced
- 1 tsp Lemon Zest
- 2 tbsp Fresh Parsley, finely chopped
- 0.5 tsp Salt
- 0.25 tsp Black Pepper, freshly ground
- 4 pieces Lemon Wedges (for serving)
Instructions
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. While the spaghetti cooks, heat the olive oil in a large skillet over medium heat.
3. Add the sliced garlic to the skillet and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
4. Stir in the sliced red chilli and cook for another minute.
5. Add the white crabmeat to the skillet. Gently toss to combine and heat through for 1-2 minutes.
6. Stir in the lemon zest and season the mixture with salt and freshly ground black pepper.
7. Add the cooked spaghetti to the skillet and toss to coat in the flavorful sauce. If the mixture seems dry, add a splash of the reserved pasta water, a little at a time, until a silky consistency is achieved.
8. Remove the skillet from the heat and mix in the freshly chopped parsley.
9. Divide the spaghetti among serving plates, garnish with additional parsley if desired, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 7.8 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
