Recipe by Jude Kereama
Ingredients:
Recipe:
In a blender, whizz the brown crab meat, crème fraîche, and lemon juice till smooth. Reserve and put both the crab meats separately on the side until it’s time to combine everything at the end.
In a large pan over a medium heat, fry off the garlic and the bird’s eye chillies in the olive oil until softened. Add the wine and saffron and reduce until the alcohol has burnt off. You want to have about 4 tablespoons of liquid left.
Bring a second large pan of salted water to the boil and add the pasta. Follow the timing on the packet, but it will likely take 9 or 10 minutes to cook. Once done, drain the pan, but reserve a little of the cooking liquid.
Mix all the ingredients together in the first pan, including the herbs and tomatoes, and warm through gently until combined. If the mixture is a little thick, add a few splashes of the pasta water. Make sure you don’t overheat it, as you will lose some of the freshness of the herbs.
Serve in big pasta bowls with a wedge of lemon.
