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Dish of 15 Dec 2008
ANGELHAIR HAYSTACKS WITH CRAB
4 servings
Treat your friends and family to this crab and pasta flavour extravaganza.
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Lemon cream:
1 litre cream
finely grated zest of 1 lemon
Crab topping:
15 ml (1 tablespoon) olive oil
15 ml (1 tablespoon) butter
30 ml (2 tablespoons) minced garlic
30 ml (2 tablespoons) shallots, finely sliced
15 ml (1 tablespoon) minced jalapeno
250 gm fresh crab meat, picked over
30 ml (2 tablespoons) fresh parsley, finely chopped
30 ml (2 tablespoons) toasted hazelnuts, coarsely chopped
salt and pepper to taste
45 ml (3 tablespoons) coarse fresh bread crumbs
45 ml (3 tablespoons) butter, softened
Pasta:
250 gm angel hair pasta
30 ml (2 tablespoons) olive oil
grated zest of 1 lemon
10 ml (2 teaspoons) minced garlic
60 ml (1/4 cup) fresh parsley, very finely chopped
salt and pepper to taste
1. Make the lemon cream. Reduce the cream and lemon zest by half. Strain and keep warm.
2. Prepare the topping. Heat the olive oil and butter in a large frying pan. Add the garlic, shallots and jalapeno and sauté until just soft. Add the crab meat and heat through. Add the parsley, hazelnuts and lemon juice and season to taste with salt and pepper. Set aside.
3. Cook the pasta “al dente”. Drain and toss with the olive oil, lemon zest, minced garlic and parsley. Season to taste with salt and pepper.
4. Pre-heat the oven to 200 ˚!C (400 ˚!F). Grease an ovenproof baking dish. Make small “haystacks” of pasta by twirling the pasta with a fork. Set the “haystacks” well apart in the baking dish.
5. Spoon the lemon cream over the “haystacks”. Top each “haystack” with a generous spoon of the topping and sprinkle with the bread crumbs. Dot the “haystacks” with the softened butter. Bake in the oven until piping hot and then briefly brown under the grill. Serve at once.
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