• 500g spaghetti

  • 100g pancetta

  • 1 tbsp Extra Virgin Olive Oil

  • 2 cloves garlic, crushed

  • 10 medium vine tomatoes, chopped

  • 1 tin diced tomatoes (450g)

  • 250ml fish stock

  • 1 whole red onion

  • 1/2 fresh green chilli, deseeded and chopped

  • Good pinch saffron

  • 1/2 tsp sugar

  • 1 Whole Cooked Crab, or you can use white and dark crab meat from a dressed crab

  • Handful of parsley, finely chopped

  • 3 tsp chopped capers, rinsed if in brine

  • Medium-sized knob of butter

  • Salt and pepper


  • 1.

    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.

  • 2.

    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.

  • 3.

    Put the water on to boil for the spaghetti. Add salt and bring to the boil. Cook your spaghetti until al dente.

  • 4.

    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. 

  • 5.

    Add the minced parsley and chopped capers to the sauce and stir. Cook for two minutes and add salt and pepper to taste.

  • 6.

    Remove the sauce from the heat and stand. 

  • 7.

    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.

  • 8.

    Transfer the spaghetti to a platter and serve with the crab.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 508kj
  • Fat Total 15g
  • Saturated Fat 5g
  • Protein 17g
  • Carbohydrate 77g
  • Sugar 11g
  • Sodium 1075mg

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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  • Crack the crab legs and separate the body prior to serving, if you like. This makes it a little easier to eat.
  • When making the tomato sauce, always use a wooden spoon. The acidity in the tomato reacts to a metal spoon, giving it a tangy after taste.

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