Celebrity chef Matt Moran shares this tasty pasta recipe using Blue Swimmer Crab, which is available year round in Australia.
Serves 6
750 g egg tomatoes
50 ml extra virgin olive oil
½ leek, white part only, well-washed and finely diced
2 small cloves garlic, finely chopped
½ long red chilli, finely diced
350 g fresh tagliatelle or 350 g dried tagliatelle
300 g cooked blue swimmer crab meat
salt and pepper
small basil leaves and extra virgin olive oil, to serve
1 To peel the tomatoes, remove the stalks and then score the opposite ends. Place in a saucepan of boiling water for 15–20 seconds, then remove and, under cold running water, peel off the skins with your fingers. Cut the tomatoes into quarters, then cut into small dice.
2 Heat the olive oil in a saucepan, add the leek, garlic and chilli and cook until soft and translucent; do not allow to brown. Add the tomatoes to the saucepan and simmer, uncovered, for approximately 10 minutes or until a sauce-like consistency is achieved.
3 Meanwhile, cook the tagliatelle in boiling salted water for 3– 5 minutes or until al dente, then drain. Transfer the tagliatelle to the saucepan of tomato sauce, add half of the crab meat and gently toss together, seasoning with salt and pepper to taste. Divide the pasta among six warmed bowls, then top with the remaining crab meat, basil leaves and a drizzle of extra virgin olive oil.