This super fine pasta cooks really quickly so make sure you’ve got everything ready to go before you get started. 

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  • 500gm packet Angel Hair pasta

  • Salt

  • 1 tblspn olive oil

  • 2 spring onions, finely chopped

  • 1 red chilli, seeds removed, finely chopped

  • 3 garlic cloves, peeled and finely chopped

  • 200ml white wine

  • Zest of ½ a lemon

  • Juice of 1 lemon

  • Olive oil, extra

  • 250gm picked Blue Manna crab meat

  • ½ cup fresh parsley, finely chopped

  • Freshly ground black pepper


  • 1.

    Get a large pot of water on to the boil. Once boiling, add a good pinch of salt and the angel hair pasta. Stir, then cook until al dente. This will only take a few minutes.

  • 2.

    Meanwhile, heat the olive oil in a non-stick fry pan over medium heat and add the spring onions and the chilli. Cook for one minute, then add the garlic and cook for a further minute, or until garlic starts to turn golden.  Add all the wine and allow to bubble away for a minute or two, or until it reduces by half. Add the lemon juice and rind, a good splash of olive oil and the crab meat.  Toss quickly.

  • 3.

    Drain the pasta and immediately add it to the pan. Toss to combine and coat the pasta. Throw in the fresh parsley and a good grinding of black pepper.  Serve immediately drizzled with a little olive oil.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 649kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 28g
  • Carbohydrate 101g
  • Sugar 5g
  • Sodium 722mg

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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