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Spanner crab spaghetti with basil pesto and chilli pangrattato

Spanner crab spaghetti with Simon Johnson organic basil pesto and chilli pangrattato

Servings 4


  • 400 g Pasta Di Martino Spaghetti
  • 200 g cooked spanner crab meat
  • 100 g organic basil pesto

Chilli Pangrattato

  • 2 slices sourdough bread torn
  • 1/2 teaspoon chilli flakes
  • 1 clove garlic
  • sea salt and freshly ground black pepper
  • 1/4 cup Salvagno organic extra virgin olive oil plus extra for drizzling


  • To make the chilli pangrattato, Place the sourdough, chilli, garlic, salt and pepper into a small food processor and pulse to a fine crumb.
  • Heat oil in a large non stick frying pan and cook crumb mixture over a medium heat for 6-7 minutes or until golden.
  • Cook pasta in a large pot of boiling salted water for 8-10 minutes or until aldente.
  • Drain and return to pan reserving a little of the pasta water.
  • Add pesto and crab to the pan with a little pasta water and toss to coat return to heat and cook stirring until the pasta and crab are warmed through adding more pasta water if necessary.
  • Sprinkle with pangrattato and freshly grated pecorino and drizzle with extra olive oil to serve.


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