Gino D'Acampo's spaghetti with crab, lemon & white wine recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gino D’ Acampo’ s spaghetti with crab lemon & white wine recipe By Gino D'Acampo - August 28, 2022 This is what a plate of pasta should be all about: simple, colourful and super-tasty. In the south of Italy you will find this dish in many restaurants near the sea. When I was a little boy, this was a real treat as crab is expensive. My mother would prepare crab exclusively at Christmas and this is the same recipe that she used to cook. Haarala Hamilton SERVES 4 6 tbsp extra virgin olive oil 3 garlic cloves, peeled and finely sliced 10 yellow cherry tomatoes, halved 10 red cherry tomatoes, halved 200ml white wine 350g fresh white crab meat 6 tbsp roughly chopped flat leaf parsley leaves 500g dried spaghetti 1 large unwaxed lemon Salt and freshly ground black pepper Fill a large saucepan with 4 litres water, add 2 tablespoons salt and place over a high heat. Bring to the boil. Meanwhile, pour the oil into a large frying pan, add the garlic and place over a high heat. As soon as the garlic starts to sizzle, fry for 30 seconds. Add the tomatoes and sprinkle over 1 teaspoon salt. Mix it all together and fry for 1 minute, stirring occasionally with a wooden spoon. Pour over the wine and bring to the boil, letting it bubble for 1 minute and allowing the alcohol to evaporate. Switch off the heat and stir in the crab with the parsley and half a teaspoon pepper, then set aside. Cook the pasta in the salted boiling water for 1 minute less than instructed on the packet, giving you that perfect al dente bite, stirring occasionally. Drain and return it to the large saucepan. Pour in the crab sauce, finely grate the lemon zest over the top and stir it all together. Use tongs to divide the spaghetti between four warmed plates or bowls. Spoon over any sauce left in the pan and serve immediately. Now buy the book Gino’s Italy: Like Mamma Used to Make by Gino D’Acampo will be published by Bloomsbury on 15 September, price £25. To pre-order a copy for £21.25 with free delivery until 11 September, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved