Spaghetti with Crab and Tomatoes

Ingredients for Spaghetti with Crab and Tomatoes

• 450g good-quality crabmeat, picked over

• 575ml cherry tomatoes, halved

• 1 lemon, zested, juiced

• 1 teaspoon freshly ground black pepper

• 1/2 cup plus 2 tablespoons chopped fresh parsley, divided

• 1/4 cup extra-virgin olive oil, plus more to taste

• 1 teaspoon kosher salt, plus more to taste

• 450g spaghetti

Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 teaspoon salt in a large bowl.

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 240ml pasta cooking liquid, and add to crab mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.

Transfer pasta mixture to a serving bowl or platter and top with remaining 2 tablespoons parsley. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.