My father’s friend gave us 6 crabs as he had too many. I just bought one packet calamari and spaghetti to go with my sister’s friend who gave her too much homegrown spinach, so she gave me some. Thought why not combined calamari and crab together.
One thing is cooking crab is easy but digging out the meat after cooking is difficult. Took me nearly 2 hours to get the crab meat out. Anyway, if you do have crabs cook it one day in advance.
Craving for calamari and pasta ended with hard labour getting crab meat out but it paid to be patience. I am exploring the butter lemon sauce for my spaghetti. Glad it turned out well and a great flavour to my seafood. It’s delicious, comforting and enjoyable dinner. Let’s cook!!!
350 – 450 g spaghetti no 4 (San Remo Brand)
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
2 Tsp minced garlic
1 bunch of spinach (I use home grown spinach)
1 1/2 Tbs (or more) fresh lemon juice, divided
2 Tsp finely grated lemon zest, divided
4 Tsp chili oil (optional)
Freshly ground black pepper
225 g cooked, shelled mud crab, dig out the meat and set aside
175 g calamari rings, washed and drained
1/3 c fresh curly parsley, chopped
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, melt 1 tablespoon butter with 1 tablespoon olive oil in a large saucepan over medium heat. Add garlic and chili oil and cook, stirring often, until fragrant, about 1 minute.
Add 1 1/2 tablespoon lemon juice and 3 tablespoons pasta cooking liquid to garlic mixture; add spinach cook for about 4 minutes. Then add calamari and season with pinch of salt and pepper. Stir until liquid is almost evaporated, about 1 minute.
Transfer pasta to saucepan and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring until liquid is almost evaporated, and pasta becomes glossy, about 2 minutes. Add the remaining 3 tablespoons butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab meats, parsley, and more chili if desired.
Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between plates; top with remaining 1 teaspoon lemon zest and chili oil. Sprinkle with more lemon juice if desired.
Note: Crab can be cook one day in advance: Cook crabs in a big saucepan with a little bit of water about 1/2 c depending on how many crabs in saucepan about 20 minutes. Once done the shells are orange. Let it cool then dig out the meat next day.