I really recommend having a supply of roast tomato halves boxed up in the fridge, invaluable for so many quick and easy snacks and meals. Sliding a few off their skins into hot pasta is delicious on its own but here complements white crab meat mixed with a chilli, lemon vinaigrette and lots of coriander.
Serves 2, generously
Prep: 15 min
Cook: 15 min
100g white crab (stockists www.seafoodandeatit.co.uk)
1 red bird’s eye chilli
4 tbsp best olive oil
25g bunch coriander
4 roast tomato halves
Put a large pan of water on to boil (or boil the kettle). Add 1 tsp salt to vigorously boiling water and add the pasta. Cook according to packet instructions until al dente. Meanwhile, scrape the crab into a mixing bowl. Trim the chilli, halve lengthways, scrape away the seeds, slice in skinny batons and then into tiny dice. Wash your hands (at the River Café they wear plastic gloves) to remove pungent chilli juices.
Add juice of half the lemon and 2 tbsp olive oil to the crab with the chilli. Chop the coriander, stalks and all. Add the coriander to the crab. Stir to mix, adding extra lemon, olive oil, pinch salt and few grinds of black pepper to taste. Drain the pasta and slip back into the pan. Scrape the tomatoes off their skins, coarsely chop and add to the pasta. Stir pasta through the crab and serve in a warmed serving bowl.