Blue Swimmer Crab Spaghetti with Wine and a Rocket and Shaved Parmesan Salad

Bring a large pot of salted water to a boil. Once water is boiling, add spaghetti to the pot. Cook until al dente, 8-9 minutes. Drain and keep warm.

Cut cherry tomatoes in half. Peel and mince garlic. Finely dice chilli, remove seeds if you prefer less heat. Peel and finely dice shallot. Pick parsley leaves and finely chop, discarding stems. Cut lemon into wedges.

To a frying pan over a medium high heat, add a drizzle of olive oil and sauté the shallot and garlic until fragrant and softened, 1-2 minutes. Add cherry tomatoes to the pan and cook until they soften, a further 2-3 minutes. Add the crab meat and cook for 1 minute.

To the pan, add the chilli (to taste), wine and drained spaghetti. Toss together and cook for2-3 minutes until most of the liquid evaporates. Add the butter, parsley and a squeeze of lemon juice (to taste) to the pan and toss until the butter has melted, the sauce thickens and clings to the spaghetti. Season with salt and pepper.

Prepare the side salad by tossing the rocket in balsamic dressing (to taste) and scatter parmesan through before serving. Divide the Blue Swimmer Crab Spaghetti between plates. If you like, add some cracked pepper. Enjoy!

Bring a large pot of salted water to a boil. Once water is boiling, add spaghetti to the pot. Cook until al dente, 8-9 minutes. Drain and keep warm.

Cut cherry tomatoes in half. Peel and mince garlic. Finely dice chilli, remove seeds if you prefer less heat. Peel and finely dice shallot. Pick parsley leaves and finely chop, discarding stems. Cut lemon into wedges.

To a frying pan over a medium high heat, add a drizzle of olive oil and sauté the shallot and garlic until fragrant and softened, 1-2 minutes. Add cherry tomatoes to the pan and cook until they soften, a further 2-3 minutes. Add the crab meat and cook for 1 minute.

To the pan, add the chilli (to taste), wine and drained spaghetti. Toss together and cook for2-3 minutes until most of the liquid evaporates. Add the butter, parsley and a squeeze of lemon juice (to taste) to the pan and toss until the butter has melted, the sauce thickens and clings to the spaghetti. Season with salt and pepper.

Prepare the side salad by tossing the rocket in balsamic dressing (to taste) and scatter parmesan through before serving. Divide the Blue Swimmer Crab Spaghetti between plates. If you like, add some cracked pepper. Enjoy!

Bring a large pot of salted water to a boil. Once water is boiling, add spaghetti to the pot. Cook until al dente, 8-9 minutes. Drain and keep warm.

Cut cherry tomatoes in half. Peel and mince garlic. Finely dice chilli, remove seeds if you prefer less heat. Peel and finely dice shallot. Pick parsley leaves and finely chop, discarding stems. Cut lemon into wedges.

To a frying pan over a medium high heat, add a drizzle of olive oil and sauté the shallot and garlic until fragrant and softened, 1-2 minutes. Add cherry tomatoes to the pan and cook until they soften, a further 2-3 minutes. Add the crab meat and cook for 1 minute.

To the pan, add the chilli (to taste), wine and drained spaghetti. Toss together and cook for2-3 minutes until most of the liquid evaporates. Add the butter, parsley and a squeeze of lemon juice (to taste) to the pan and toss until the butter has melted, the sauce thickens and clings to the spaghetti. Season with salt and pepper.

Prepare the side salad by tossing the rocket in balsamic dressing (to taste) and scatter parmesan through before serving. Divide the Blue Swimmer Crab Spaghetti between plates. If you like, add some cracked pepper. Enjoy!

Bring a large pot of salted water to a boil. Once water is boiling, add spaghetti to the pot. Cook until al dente, 8-9 minutes. Drain and keep warm.

Cut cherry tomatoes in half. Peel and mince garlic. Finely dice chilli, remove seeds if you prefer less heat. Peel and finely dice shallot. Pick parsley leaves and finely chop, discarding stems. Cut lemon into wedges.

To a frying pan over a medium high heat, add a drizzle of olive oil and sauté the shallot and garlic until fragrant and softened, 1-2 minutes. Add cherry tomatoes to the pan and cook until they soften, a further 2-3 minutes. Add the crab meat and cook for 1 minute.

To the pan, add the chilli (to taste), wine and drained spaghetti. Toss together and cook for2-3 minutes until most of the liquid evaporates. Add the butter, parsley and a squeeze of lemon juice (to taste) to the pan and toss until the butter has melted, the sauce thickens and clings to the spaghetti. Season with salt and pepper.

Prepare the side salad by tossing the rocket in balsamic dressing (to taste) and scatter parmesan through before serving. Divide the Blue Swimmer Crab Spaghetti between plates. If you like, add some cracked pepper. Enjoy!

Bring a large pot of salted water to a boil. Once water is boiling, add spaghetti to the pot. Cook until al dente, 8-9 minutes. Drain and keep warm.

Cut cherry tomatoes in half. Peel and mince garlic. Finely dice chilli, remove seeds if you prefer less heat. Peel and finely dice shallot. Pick parsley leaves and finely chop, discarding stems. Cut lemon into wedges.

To a frying pan over a medium high heat, add a drizzle of olive oil and sauté the shallot and garlic until fragrant and softened, 1-2 minutes. Add cherry tomatoes to the pan and cook until they soften, a further 2-3 minutes. Add the crab meat and cook for 1 minute.

To the pan, add the chilli (to taste), wine and drained spaghetti. Toss together and cook for2-3 minutes until most of the liquid evaporates. Add the butter, parsley and a squeeze of lemon juice (to taste) to the pan and toss until the butter has melted, the sauce thickens and clings to the spaghetti. Season with salt and pepper.

Prepare the side salad by tossing the rocket in balsamic dressing (to taste) and scatter parmesan through before serving. Divide the Blue Swimmer Crab Spaghetti between plates. If you like, add some cracked pepper. Enjoy!

Bring a large pot of salted water to a boil. Once water is boiling, add spaghetti to the pot. Cook until al dente, 8-9 minutes. Drain and keep warm.

Cut cherry tomatoes in half. Peel and mince garlic. Finely dice chilli, remove seeds if you prefer less heat. Peel and finely dice shallot. Pick parsley leaves and finely chop, discarding stems. Cut lemon into wedges.

To a frying pan over a medium high heat, add a drizzle of olive oil and sauté the shallot and garlic until fragrant and softened, 1-2 minutes. Add cherry tomatoes to the pan and cook until they soften, a further 2-3 minutes. Add the crab meat and cook for 1 minute.

To the pan, add the chilli (to taste), wine and drained spaghetti. Toss together and cook for2-3 minutes until most of the liquid evaporates. Add the butter, parsley and a squeeze of lemon juice (to taste) to the pan and toss until the butter has melted, the sauce thickens and clings to the spaghetti. Season with salt and pepper.

Prepare the side salad by tossing the rocket in balsamic dressing (to taste) and scatter parmesan through before serving. Divide the Blue Swimmer Crab Spaghetti between plates. If you like, add some cracked pepper. Enjoy!