Chilli Crab Spaghetti with Wild Sea Spinach

Total: 30 mins

This summery spaghetti dish features fresh white Cornish crab meat folded with wild foraged sea spinach, vine tomatoes and chilli. Dressed with a squeeze of lemon juice and tossed with salty capers and parsley leaves.

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581 kcal
(per portion)

Ingredients you'll need

2 onion
2 garlic clove
2 chilli
6 vine tomatoes
200g wild sea spinach
A handful of flat leaf parsley
400g spaghetti
200g white crab meat
2 tbsp capers
2 lemon

From your kitchen

Sea salt
2 tbsp olive oil
Freshly ground pepper

You'll need

Medium pan with lid
Large frying pan

Step by step this way

1.
Fill a pan with water and add a pinch of salt. Pop the pan on the hob and bring the water to the boil.
2.
Meanwhile, peel and finely chop the onion. Peel the garlic and thinly slice it. Halve the chilli, scraping out the seeds and white pith if you prefer less heat. Finely chop the chilli. Chop the tomatoes into small pieces.
3.
Trim any woody ends off the wild sea spinach and rinse the leaves well under a cold tap. Roughly chop any larger leaves. Finely chop the parsley leaves and stalks.
4.
The water in the pan should be boiling by now. Add the spaghetti and simmer for 8-9 mins, till tender with a slight bite. Drain and set aside.
5.
Meanwhile, pour 2 tbsp olive oil into a large frying pan and warm to a medium-high heat. Slide in the onion and tomatoes. Add a pinch of salt and pepper and fry for 5 mins, stirring occasionally, till the veg have softened.
6.
Add the sea spinach, garlic and chilli to the frying pan. Cook for 3-4 mins, till the sea spinach has softened a little.
7.
Add the pasta to the frying pan of veg. Tip in the white crab meat, 1 tbsp capers and the chopped parsley. Juice in the lemon and toss everything together. Warm through for 1-2 mins.
8.
Taste the dish and add more salt or pepper if you think it needs it. Divide the chilli crab spaghetti between a couple of plates and serve.

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