1 225g packet San Remo Egg Pappardelle
¼ cup of extra virgin olive oil
2 cloves garlic, sliced
1 long red chilli, finely chopped
300g fresh South Australian blue swimmer crabmeat
1 tbsp brandy
½ cup fish stock
100g/ 2 tbsp mascarpone cheese
Salt & cracked black pepper
½ cup flat leaf parsley, chopped finely
1 x 400g can Squisito cherry tomatoes in tomato juice
Cook pasta as per packet directions.
Meanwhile, heat a large frying pan on low-medium heat, add the garlic and chilli first and then pour in the olive oil. Once the oil starts to infuse (about 2 minutes), add the crab into the pan and sauté for 3 to 4 minutes. Keep the heat down so you don’t burn the garlic and chilli.
Pour in the brandy. Cook for 2 minutes. Add fish stock and tomatoes and use a wooden spoon to crush the tomatoes slightly. Cook for a further 3 minutes so the sauce reduces a little.
Season with salt & pepper if required, then add parsley and the pappardelle and mix it through the sauce.
Turn off the heat and stir in mascarpone.
Sprinkle extra parsley over the top and serve.