In a large saucepan with a lid (big enough to fit your whole crab), fry off the pancetta and cook for about five minutes of a medium heat until the pancetta has left a residue of fat in the pan. Add the olive oil and reduce the heat.
Add the garlic and cook gently for 2 minutes. Then add the fresh tomato, tinned tomato and fish stock. Bring to a simmer and cook for 5 minutes then add the whole onion, chilli, saffron and the sugar. Simmer for 10 minutes with the lid on.
Put the water on to boil for the spaghetti. Add salt and bring to the boil. Cook your spaghetti until al dente.
If you're using dressed crab, stir in the crab meat into the tomato sauce and gently simmer for a couple of minutes, then proceed o next steps. If you're using whole crab, place the whole crab into the tomato sauce. Place the lid back on the saucepan and simmer for 10 minutes. Remove the whole onion and discard. Remove the whole crab and set aside.
Add the minced parsley and chopped capers to the sauce and stir. Cook for two minutes and add salt and pepper to taste.
Remove the sauce from the heat and stand.
Drain the spaghetti and add it to the pan with the tomato sauce. Stir in a knob of butter and coat the spaghetti with the sauce.
Transfer the spaghetti to a platter and serve with the crab.
Nutritional analysis per serving (6 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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