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


  • 1pkt San Remo Angel Hair pasta 500g

  • 100ml extra virgin olive oil

  • 2tbspn garlic, crushed

  • 1tbspn fresh red chilli, finely chopped

  • 1x 400g Squisito cherry tomatoes in tomato juice, tin

  • 500g fresh South Australian blue swimmer crabmeat

  • 50ml brandy

  • 1/2 cup fish stock

  • 100g mascarpone cheese

  • Salt & cracked black pepper

  • 1/2 cup flat leaf parsley, chopped


  • 1.

    Cook pasta as per packet directions.

  • 2.

    Heat a large frying pan on medium heat, add the olive oil.

  • 3.

    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.

  • 4.

    Deglaze the pan with brandy. Cook for 2mins. Add tomatoes and using a wooden spoon crush the tomatoes slightly.

  • 5.

    Add fish stock and turn down the heat and simmer for 5mins.

  • 6.

    Adjust seasoning, adding salt & pepper if required.

  • 7.

    Finally stir in marscapone and turn of the heat.

  • 8.

    Strain pasta and add to pan, mixing through sauce.

  • 9.

    Sprinkle parsley over the top and serve.

  • 10.

    Serve immediately

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 273kj
  • Fat Total 13g
  • Saturated Fat 3g
  • Protein 13g
  • Carbohydrate 21g
  • Sugar 2g
  • Sodium 366mg

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
Serves: 4

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