Crab Spaghetti
Ingredients
- 200g Crab meat
- 1 cup Olive oil
- 1 glass Rosé or white wine
- 1 can of cherry tomatoes
- Pinch of saffron
- 1 Fennel
- Chilli fresh or flakes
- 1 Onion
- 250g Cherry toms
- 2 sticks Celery
Method
Break crab shells and scrape out crab meat and put to one side
Add olive oil to a big hot pan and add discarded shells to the oil
Add white wine or Rosé to the pan to deglaze it –
Add can of cherry Tomato sauce base
tomatoes to the pan and simmer for 20 mins
Sieve the sauce onto a bowl and keep to one side
Add about half an inch deep of olive oil into the empty pan
Add a pinch of saffron and stir
Pinch of Chilli flakes
Cloves of Garlic
Onion
Fennel
Celery
Whole – cut in half – cherry toms
Soften in olive oil for 10 mins
Add water to another pan to boil for the spaghetti
Add your tomato base back into the pan & season with salt & pepper
Cook your spaghetti for 10-12 mins or as directed
Add crab meat to the pan and stir in once the spaghetti has cooked
Drain spaghetti and add to the pan with the crab meat.
Stir, add parsley to garnish and eat!
Pollock with cockles and sea
Ingredients
- Pollock or any white fish?
- Butter to cook with
- Salt & pepper
- Seaweed
- Cockles
- 2 lemons
- White wine
- Parsley
- Sea Purslane
Method
Gut and fillet your fish
Add butter to a hot pan and melt until a little brown
Add the fish to the pan and sprinkle with salt and pepper and seaweed – if you can get it! Cook until a crust on one side
In another pan add cockles to melted butter and deglaze with wine, add juice from one or two lemons & a handful of parsley
Serve with a fresh salad or sea purslane