Name: Spaghetti with crabmeat, pimiento and spiced tomato chilli pickle
Yield: Serves 4
Cuisine: Australian
Ingredients: 75 g/2½ oz roasted strips pimiento/Spanish piquillo pepper; 500 g/1 lb cooked crabmeat (blue swimmer, spanner or mud crab); ½ cup shaved fennel bulb; 1 teaspoon sea salt; 4 teaspoons Saffron Butter; 50 ml/1½ fl oz extra-virgin olive oil; 8 teaspoons Spiced Tomato Chilli Pickle; 1 teaspoon freshly ground black pepper; 2 tomatoes, peeled, seeded and finely chopped; 2 small red birds-eye or serrano chillies, finely chopped; 250 g/8 oz spaghetti; 1 small red/Spanish onion, finely chopped; ¼ cup torn basil leaves; 6 cloves garlic, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

250 g/8 oz spaghetti
50 ml/1½ f

Method

Cook spaghetti in a large pot of lightly salted boiling water.
Meanwhile, heat oil and saffron butter in a heavy-based frying pan. Add onion, garlic and chilli and cook gently for 1 minute until fragrant, but not coloured.
Add tomato, spiced tomato chilli pickle and pimiento strips and cook until simmering.
Add crabmeat and fennel and toss o

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Spaghetti with crabmeat, pimiento and spiced tomato chilli pickle

Ingredients

Method

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