Bigoli with crab, tomatoes and anchovy

AT A GLANCE

  • Serves 4 people

  • 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
  • 1 Spanish onion, finely chopped
  • 1 clove garlic, finely chopped
  • 5 anchovy fillets
  • 600 gm (about 7) Roma tomatoes, cut into 5cm pieces
  • 250 gm crabmeat
  • 300 gm dried bigoli (see note)
  • ½ bunch chives, finely chopped
01   Heat olive oil in a large frying pan, add onion and garlic and sauté over medium heat for 6 minutes or until tender, add anchovy fillets and sauté until dissolved, add tomato and cook for 2 minutes, then stir through crab and season to taste with sea salt and freshly ground black pepper.
02   Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add crab mixture, toss to combine and serve immediately, scattered with chives.
Note Bigoli is a long pasta, similar to spaghetti, made from whole wheat.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

May 2007

May 2007

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