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Adam Swanson, owner and Executive Chef of Zucca Greek Mezze in Glenelg prepares one of his favourite dishes that is sure to be a winner at your table
Cook pasta as per packet directions.
Heat a large frying pan on medium heat, add the olive oil.
Place garlic, chilli and crab to the pan and sauté for 3 to 4 minutes, keep the heat down so you don’t burn the garlic and chilli.
Deglaze the pan with brandy. Cook for 2mins. Add tomatoes and using a wooden spoon crush the tomatoes slightly.
Add fish stock and turn down the heat and simmer for 5mins.
Adjust seasoning, adding salt & pepper if required.
Finally stir in marscapone and turn of the heat.
Strain pasta and add to pan, mixing through sauce.
Sprinkle parsley over the top and serve.
Time: 15-20 minutes
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