Ingredients

The following ingredients have 4 Servings
  • 1/3 cup (80ml) extra virgin olive oil, plus extra to serve
  • 1 garlic clove, finely sliced
  • 1 small red chilli, thinly sliced
  • 24 cherry truss tomatoes
  • 250g raw crab meat
  • 2 tbs dry white vermouth
  • 400g bucatini pasta
  • 2 tbs finely chopped flat-leaf parsley leaves
  • 50g finely grated Pilu Bottarga di Muggine (substitute other bottarga)

Instruction

  • Heat oil in a large frypan over low heat. Add garlic and chilli, and cook, stirring regularly, for 1 minute or until soft but not coloured. Increase heat to high, add tomatoes and cook, crushing gently with a wooden spoon, for 3 minutes. Add crab meat and cook, stirring gently, for 1 minute or until meat turns white. Add vermouth and cook, stirring regularly, for 1 minute or until reduced slightly. Remove pan from heat and set aside.
  • Meanwhile, bring a large saucepan of salted water to the boil and cook pasta according to packet instructions. Drain, reserving 1/2 cup (125ml) cooking water.
  • Return pan to low heat, add pasta, parsley and 2 tbs reserved cooking water, and toss to coat the pasta in the sauce. Season to taste. Divide among serving bowls, top with bottagra and drizzle with extra oil to serve.