ON THE COVER Pasta Perfect with Gino
Now’s your chance to try out four quick, easy and authentic dishes from the TV chef’s fab new book! SPAGHETTI WITH CRAB, CHERRY TOMATOES AND FRESH RED CHILLIES
INGREDIENTS (Serves 4)
◆ 500g spaghetti
◆ 8 tablespoons extra virgin olive oil
◆ 2 garlic cloves, peeled and finely sliced
◆ 1 medium hot red chilli, deseeded and finely sliced
◆ 200g cherry tomatoes, halved
◆ 100ml white wine
◆ 200g white crabmeat
◆ 3 tablespoons freshly chopped chives
◆ Salt, to taste
1 In a large saucepan, bring 5 litres of water to the boil with 1½ tablespoons of fine salt.
2 Cook the pasta in the boiling water until al dente. To get the al dente per fect bite, cook the pasta for 1 minute less than instructed on the packet and always leave the pan uncovered. A good-quality dried pasta will take 8-10 minutes to cook.
3 Meanwhile, gently heat the oil in a large frying pan and fry the garlic and chilli together for 30 seconds.
4 Add the tomatoes and cook for 2 minutes before deglazing the pan with the wine. Bring to a simmer before stirring in the crab. Cook for 1 minute to warm the crab through.
5 Once the pasta is cooked, drain well before tipping into the pan with the crab sauce. Stir to combine, sprinkle over the chopped chives and serve immediately.