Crab Spaghetti with Tomato & Caper sauce

Punchy fresh flavours in a good-for-you-dish are often what you need for a midweek boost. This pasta dish has it all.


100 g Pancetta
1 Tbsp Rapeseed Oil
3 Garlic Cloves, peeled and crushed
8 vine ripened Tomatoes, chopped
400 g tin Chopped Tomatoes
200 ml Fish Stock
1 Red Onion, peeled, trimmed and left whole
1 Green Chilli, deseeded and chopped
Pinch Saffron
0.5 Tsp Sugar
400 g Spaghetti
300 g White Crab Meat
100 g Brown Crab Meat
25 g Parsley, leaves picked and chopped
3 Tsp Capers,rinsed and chopped
Knob of Butter
Sea Salt & Freshly Ground Black Pepper


Fry the Pancetta in a large lided saucepan over a medium heat for about 5 minutes until fat rendered
Reduce the heat and add the Rapeseed Oil and Garlic
Cook gently for 2 minutes
Add the fresh chopped Tomatoes, tinned Tomatoes and Fish Stock. 
Simmer for 5 minutes
Add the whole Red Onion, Chilli, Saffron and Sugar and simmer gently for 10 minutes with the lid on
Bring a large pan of salted water to the boil and cook the Spaghetti according to packet instructions
Stir the Crab Meat into the Toamto Sauce and simmer for 2 minutes
Add the Parsley and Capers and cook for a further 2 minutes
Remove the whole Onion and discard
Drain the Spaghetti and add to the Tomato Sauce along with a knob of Butter
Stir well to coat the Spaghetti with the sauce
Transfer to serving plates spinkling over some Chopped Parsley