Crab Pasta

Recipe courtesy of Nik Michael Imran

METHOD:

1. Mince garlic. Slice red chili lengthwise, remove the seeds and pith, then finely julienne before mincing.
2. Pluck medium sized branches from the watercress, including some leaves.
3. In a pot of boiling water, add pasta and salt, leave it to cook until al dente.
4. In a small pan, lightly sauté minced red chili and garlic until translucent on a medium to medium low heat.
5. Turn off the heat and transfer the red chili and garlic mix into a mixing bowl.
6. Into the bowl, add crab meat, sea salt and watercress. Toss evenly to mix.
7. Once spaghetti is cooked, immediately add to mixing bowl with a little pasta water.
8. Add truffle oil and and combine evenly wth the pasta. Season with more salt.
9. For garnishing use Ikura and watercress leaves. Serve.

INGREDIENTS: 

• 500g Spaghetti
• 1 cup Olive Oil
• 2tbs Truffle Oil
• 500g Crab meat, blanched
• 80g Garlic
• 40g Red Chilli
• 200g Watercress leaves
• 2tbs Ikura Sea Salt