Crab Chilli Spaghetti with Cherry Tomatoes and Spinach

Serves 4

Time 25 minutes

Ingredients

300g spaghetti

2 tbsp extra virgin olive oil

3 cloves garlic, thinly sliced

1-2 red chilies, thinly sliced (adjust to taste)

200g cherry tomatoes, halved

200g fresh spinach leaves

200g fresh or canned crab meat, drained if using canned

Zest of 1 lemon

Juice of ½ lemon (about 1-2 tbsp)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish (optional)

Extra lemon wedges, for serving

Method

Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.

In a large skillet, heat the extra virgin olive oil over medium heat. Add the sliced garlic and chilies, and cook for 1-2 minutes, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as this will make it bitter.

Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and start to release their juices.

Add the fresh spinach to the skillet and cook, stirring, until the spinach wilts down, about 1-2 minutes.

Gently fold in the crab meat, lemon zest, and lemon juice. Season with salt and black pepper to taste. Cook for another 1-2 minutes until the crab is warmed through.

Add the cooked spaghetti to the skillet, along with a splash of the reserved pasta water. Toss everything together, allowing the pasta to soak up the flavours. Add more pasta water as needed until you reach your desired consistency.

Divide the pasta among plates and garnish with fresh parsley. Serve with extra lemon wedges.