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

My Weekly - - Contents -

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.

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