This simple and sophisticated spaghetti is sure to impress. You'll make a silky sauce from olive oil, lemon, chilli and garlic to toss through spaghetti, asparagus and crab (the star of the show!) Full of fresh summer flavours, just let the ingredients do the talking! (Dairy-free: see our FAQs for details.)
Prep Time
20 min
Cuisine
Italian
Use within
5-6 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 red chilli
red chilli
1 garlic clove
garlic
10g parsley
flat parley (100%)
100g Cornish fifty fifty crab
White crab meat (50%), Brown crab meat (50%) (crustacean)
120g asparagus spears
Asparagus
1 Chinese rice wine sachet (15ml)
rice wine (100%)
Spaghetti (190g)
durum wheat semolina (gluten), water
Allergens
Allergens highlighted by † (crustacean, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Trim the asparagus, discarding the woody ends
Chop the asparagus tips away from the stalks and set aside
Roughly chop the stalks
2
Add the spaghetti to a pot of boiled water with a generous pinch of salt and bring to the boil over a high heat
Once boiling, cook for an initial 4-5 min
After 4-5 min add the chopped asparagusand cook for a further 4-5 min or until tender with a slight bite
Once cooked, drain and reserve a cup of the starchy cooking water
3
While the pasta is cooking, cut the redchilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Peel and finely chop (or grate) the garlic
Separate the white crab meat from the brown crab meat with a spoon (you’ll use the white meat at the end!)
4
Chop the lemon[s] in half
Chop the parsley finely, including the stalks
5
Heat a large pot over a low heat with 3 tbsp [6 tbsp]olive oil
Once hot, add the chopped chilli (can't handle the heat? Go easy!) and garlic and cook for 3-4 min until starting to soften
Add the Chinese rice wine and give everything a good mix up
Add the brown crab meat with a generous pinch of salt and mix to combine – this is your crab sauce
6
Add the drained spaghetti to the crab sauce with 100ml [200ml]starchy pasta water and the juice of 1/2 [1]lemon
Give everything a good mix up until the sauce begins to stick to the pasta
Tip: Add a splash more starchy pasta water if your sauce is looking a little dry!
7
Remove the pot from the heat and gently stir through the white crab meat and chopped parsley – this is your crab, chilli & lemon spaghetti
Chop the remaining lemon into wedges
8
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