Preparation 10 minutes / Cooking 10 minutes
460 calories per serving
160 g spaghetti
1 tbsp canola oil
1/2 shallot, finely chopped
1 tbsp Parsley and Garlic Base (see below)
2/3 cup canned diced tomatoes
2 snow crab legs, cooked, or Alaskan crab (I used 260 g of canned crab)
1/4 cup 15% cream
salt and ground pepper to taste
Start by cooking the pasta using package instructions.
Heat the canola oil in a skillet over medium heat. Sweat the finely chopped shallot for 2-3 minutes, taking care not to let it burn. Add the parsley and garlic base, then add the diced tomatoes and cook uncovered, with occasional stirring. Add salt and pepper to taste.
While the sauce and pasta are cooking, shell the cooked crab meat, using a nutcracker (or can opener in my case . . . LOL). Add it to the pan at the very last minute just to warm it up. Add the cream.
Pour the drained spaghetti over the sauce and toss gently. Serve in warmed dishes.
Parsley and Garlic Base
|1 bunch||Italian parsley, fresh||100 g|
|9 tbsp||olive oil (enough to cover)||140 mL|
Before you startA small food processor will be very useful to chop the ingredients.
Only the parsley leaves are used, since the stems are too hard. Wash and spin-dry the leaves. Finely chop them together with the garlic cloves. Put this mixture into a glass jar, cover with a layer of oil to prevent air oxidation, then put the lid on. (The oil quantity indicated below is for reference only). Put the jar in the refrigerator.
Important: Never let the jar stand at room temperature, to prevent any risk of food poisoning.