Curly Fettuccine with Chilli, Crab, Lemon and Parsley
- Bring a large pot of salted water to a boil for the Curly Fettuccine. - While waiting for the water to boil, heat 2 tablespoons olive oil in a large pan over
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.co.nz.
Cooking tools:
- Pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Tongs
- Measuring spoon
- Microplane
- Spoon
- Plate
Ingredients
- 500g San Remo Curly Fettuccine
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1-2 red chilies, sliced (adjust for desired heat)
- 400g halved cherry tomatoes
- 300g fresh crab meat (or cooked crab meat)
- 1 cup dry white wine
- 1/2 cup fish stock or chicken stock
- Juice and zest of 1 lemon
- Salt
- pepper
- Fresh parsley, chopped
- 3 tbsp olive oil
- 2 cups fresh breadcrumbs (preferably from rustic/old bread)
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Zest of 1 lemon
- Fresh parsley, finely chopped
- Salt (to taste)
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