How To Cook Chili Curacha Pasta?

5 Sep

Chili Curacha Pasta

  • 250-300 grams linguine
  • Olive oil
  • 1 white onion, chopped
  • 5-6 cloves garlic, chopped
  • 1 400-gram can chopped tomatoes
  • 1 tablespoon tomato paste
  • 1/4 teaspoon chili flakes (more or less depending on how spicy you like it)
  • 250 grams curacha meat (or any crab meat)
  • 100 ml heavy cream
  • Sea salt and freshly cracked black pepper
  • Optional: greens for garnish – I used wild rocket but I think basil would work well too.

– Cook the linguine as per package instructions (don’t forget to salt the pasta water!). Save some of the pasta water.

– While the pasta is cooking, heat a couple of generous glugs of olive oil in a pan.

– When the oil is hot add the onions and garlic and sauté until the onions are soft and translucent.

– Add the tomatoes, tomato paste, and chili flakes, and stir. Let this cook for about 10-15 minutes, until some of the liquid has evaporated and the tomatoes are thick and pulpy. Add a couple of swirls of olive oil, salt and pepper to taste, and let this cook a couple minutes more.

– Add the crab meat and stir. Cook this for another 5 minutes or so until the meat heats through and the flavors meld. Taste and adjust seasoning. If that sauce looks like it’s drying out add some pasta water.

– Add the cream and stir. Cook for a minute or so and adjust seasoning on final time.

– Toss with the cooked pasta noodles, adding the sauce a little at a time. You may have some sauce leftover. Alternately you can serve the noodles and sauce separately.

Unlike most crabs, whose best meat is in its claws, the curacha’s meat is concentrated in its body. I still remember the first time I tried one and it seemed like every time I hungrily poked my fingers into its body more and more meat came out. The meat itself is sweet and soft and absolutely delicious.

This is a simple crab pasta with chili, tomato, and cream…made just a little more special by using our beloved curacha. I threw in some wild rocket at the last minute to add a touch of green. Adjust the chili to suit your taste and feel free to experiment with the greens/herbs you use. I am thinking of making a version with fennel…what do you think?
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