This gorgeous recipe from Helm Surfers chef Nicolas Ash serves 1.


  • Blanched Orecchetti Pasta 250g

  • Grated Zucchini 100g

  • Picked Blue Swimmer Crabmeat 100g

  • Napolitaine Sauce 50ml

  • Lemon Juice / Zest

  • Picked Chervril

  • Sweated Onion

  • Minced Garlic

  • Oil / Butter

  • Grated Parmesan Cheese (Grana Padano)


  • 1.

    Heat oil & Butter in a Saute pan till foaming, add grated Zucchini, sweated onion & a little garlic and toss together.

  • 2.

    Add picked crabmeat and cook for a further minute without colour, squeeze in lemon Juice & zest and then add the napolitaine sauce.

  • 3.

    Re-blanch the pasta till al dente and add to the crab mix, toss through a good pinch of picked chervril, season to taste.

  • 4.

    Present in a bowl topped with grated parmesan cheese and garnished with fresh micro herbs.

Nutritional information

Nutritional analysis per serving (2 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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