Summer may be over, sob, but you can still raise the heat with this fiery pasta dish. If you can, buy fresh crab which is in season.


  • 200ml good quality light olive oil

  • 4 cloves garlic, squashed and chopped

  • Half a red chilli

  • 300g ripe cherry tomatoes, halved

  • 300g tagliatelle (it must be fresh)

  • 250g fresh white crabmeat

  • 1tbsp flat leaf parsley

  • ½ lemon

  • salt and pepper


  • 1.

    Take a heavy wide sauté pan and pour in all the oil. It should be about 3 to 4 mm deep. Now add the garlic and the half chilli, which should be in one piece. Allow the garlic and chilli to infuse for 3 minutes or so, then remove the chilli and throw it away. Now in go the tomatoes.Keep the pan on the same heat, and let them simmer for 10 minutes, until they start to go squishy. The oil will have taken on a beautiful golden orange hue at this point.

  • 2.

    Plunge the pasta into a big pan of boiling salted water for 3 minutes, then take it out and drain it. Heat the oil to medium, not too hot. Now add the crab to the tomato and oil and stir it gently, just to warm it. Season the mixture, then add the pasta to the pan. Stir off the heat for a moment or two. You will see the oil being soaked into the fresh tagliatelle. Season, add a squeeze of lemon and a pinch of parsley and dole out into white bowls, topping with a little more parsley.

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