Speedy Crab Ragu

Speedy Crab Ragu

This comforting crab ragù makes great use of this often underrated but delicious shellfish. There is a wonderful abundance of crab varieties widely available here in the UK; blue, snow, spider and brown crabs to name just a few.

Categories: Fish, Pasta

Serves: 4 Preparation time: 15 mins Cooking time: 20 mins

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Ingredients

  • 4 tbsp Filippo Berio Olive Oil
  • 1 garlic clove, peeled and finely chopped
  • 1 onion, peeled and diced
  • 1 red chilli, finely chopped
  • 2 carrots, peeled and roughly chopped
  • 2 sticks of celery, roughly chopped
  • 1 tsp fennel seeds
  • 30ml white wine
  • 500ml Cirio Passata
  • Bunch of flat leaf parsley
  • Zest of one lemon
  • 300g tinned or fresh crab meat
  • 350g rigatoni pasta
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil

Method

Heat the olive oil in a large frying pan, over a medium heat. Add the garlic and onion and cook for 5 minutes.

Then add the chilli, carrot, celery, fennel seeds and white wine.

Cook for a further 5 minutes and stir in the passatta, flat leaf parsley and lemon zest.

Bring to a simmer and cook for 10 minutes before adding the crab meat.

Cook for 1 minute to warm through.

Meanwhile, cook the pasta according to packet instructions. Drain and reserve a ladle of the pasta water.

Add the ragù to the pasta, together with a little of the reserved pasta water and serve immediately with a drizzle of extra virgin olive oil.

Cook with:

Extra Virgin Olive Oil

Has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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