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.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Time: 15-20 minutes
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