This is a very easy but tasty spaghetti, perfect for a sunny day! You can vary with ingredients the way you like it, but please make sure you use high quality crab!
Preparation time 25 minutes
Serves 4 people
400 gr spaghetti
500 gr Kamchatka crab (fresh or from Metro or Vkus Ville)
1 garlic clove
4 spring onions
2 sprigs of celery
1 ciabatta (1 or 2 days old)
Parsley, finely chopped
Parmasan cheese (Moscow Fresh)
Boil water in a pan for the spaghetti and cook the spaghetti al dente (max 8 minutes). Drain with cold water so it doesn't get sticky and set aside.
In the meantime slice the crust of the ciabatta and tear the inside of the bread in large pieces. Add to a blender until you only have fine breadcrumbs. Heat 3 tablespoons of extra vergine olive oil and the crushed garlic in a large frying pan on medium heat. After a minute add your breadcrumbs and stir until crispy&golden. Put a side in a bowl to cool off. Mix in the finely cut parsley when cool and add some sea salt.
For the crab your best option is to use fresh crab from Kamchatka. So make sure you ask friends who go there to bring you a cup, which you can always keep in the freezer until you use it. If you don't have the fresh crab you can buy good quality at Metro or a more affordable jar at Vkus Ville (+/- 850 rubles per jar). Before you fry the crab you need to take each "leg" and tear out the 2 strings that keep the flesh together. When all strings are out you can keep the pieces large or tear them smaller, any way you prefer.
Heat the frying pan again with 2 tablespoons of oil and add the thin slices of red chili. Keep the seeds on and use more chili's if you like it spicy. Start with one and you can always add some dried chili to spice it up more afterwards. Fry your chili for 2 minutes and add the crab meat. Stir 1 minute on high heat. Cut the celery in small pieces and add for another minute.
Mix in the pasta and half of your breadcrumb mix. Stir well and add the finely cut spring onions. Before you serve the spaghetti add some breadcrumbs, Parmesan, lemon juice, tasty olive oil and dried chili.