Buon appetito!
Spaghetti with crab
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 1 bottle ELVEA rustic passata with herb bouquet
- 2 shallots
- 3 chili peppers
- 3 cloves garlic
- 4 tablespoons olive oil
- 1 teaspoon fennel seeds
- 3 stalks celery
- pepper
- salt
- 1 teaspoon smoked paprika
- 500 grams king crab legs
- 500 grams of spaghetti
- handful of oregano
Preparation
-
1
Finely chop the shallots, chili peppers, and garlic.
-
2
Sauté in a little olive oil, along with the fennel seeds.
-
3
Sauté briefly and add the diced celery.
-
4
Moisten with the passata and season with pepper, salt and paprika powder.
-
5
Simmer on low heat for 30 minutes.
-
6
Add the king crab legs a few minutes before the end.
-
7
Cook the pasta al dente and drain.
-
8
Finish with oregano.
Enjoy your meal!
