Pasta Granchio

Cook Time 15-20 minutes

Servings 4

Ingredients

1pkt San Remo Angel Hair pasta 500g
100ml extra virgin olive oil
2tbspn garlic, crushed
1tbspn fresh red chilli, finely chopped
1x 400g Squisito cherry tomatoes in tomato juice, tin
500g fresh South Australian blue swimmer crabmeat
50ml brandy
1/2 cup fish stock
100g mascarpone cheese
Salt & cracked black pepper
½ cup flat leaf parsley, chopped

Adam Swanson joins Justine to cook angel hair pasta with crab meat and cherry tomatoes, pasta granchio.

Method

Cook pasta as per packet directions.
Heat a large frying pan on medium heat, add the olive oil.
Place garlic, chilli and crab to the pan and sauté for 3 to 4 minutes, keep the heat down so you don’t burn the garlic and chilli.
Deglaze the pan with brandy. Cook for 2mins. Add tomatoes and using a wooden spoon crush the tomatoes slightly.
Add fish stock and turn down the heat and simmer for 5mins.
Adjust seasoning, adding salt & pepper if required.
Finally stir in marscapone and turn of the heat.
Strain pasta and add to pan, mixing through sauce.
Sprinkle parsley over the top and serve.
Serve immediately.