A new measured version inspired by the recorded leftover seafood pasta: cooked crab, seafood juices, butter and parsley.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 400–500 g pasta
- 450 g cooked picked crab meat, checked carefully for shell
- 40 g butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 100 ml dry white wine
- 150 ml unsalted seafood stock or strained mussel broth
- 1 tbsp lemon juice
- 3 tbsp chopped parsley
- Black pepper and salt to taste
Method
- Cook pasta until just al dente, reserving 300 ml cooking water.
- Gently cook garlic in oil and half the butter for 30 seconds. Add wine and reduce by half.
- Add stock or mussel broth and simmer for 2 minutes.
- Fold in cooked crab and heat gently until steaming hot. Avoid breaking up every piece.
- Toss in pasta with remaining butter and a little cooking water until glossy. Add lemon, parsley and pepper.
- Taste before adding salt, especially if using mussel broth. Serve immediately.
Kitchen notes
Use promptly refrigerated seafood leftovers within their safe storage period; do not repeatedly cool and reheat them.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
