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Spanner Crab With Squid Ink Angel Hair Pasta

By Shane Morris @ Berardo’s


  • 400 grams of crab meat

  • Olive Oil

  • 1 clove of garlic – finely chopped

  • 1 chili – finely chopped

  • 125 mil white wine

  • 2 tbls Salmon roe

  • 2 tbls Fresh flat leaf parsley

  • 400g of Squid ink pasta cooked al dente in lots of well salted water


  • 1.

    Heat olive oil in pan and gently fry the garlic, chili and crab meat for a minute or so.

  • 2.

    Add wine and parsley season with salt and pepper cook for a few more minutes.

  • 3.

    Add Salmon roe just before putting the cooked pasta into the fry pan with the crab mix.

  • 4.

    Mix through thoroughly and serve.

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