Rachel Roddy's recipe for spaghetti with crab, chilli, herbs and lemon is a delightful take on the classic River Cafe dish. The key is an 'electric sauce' made from olive oil, red chilli, parsley, garlic, and lemon that brings the crab to life.
The Story Behind the Recipe
Roddy's copy of the River Cafe Cookbook has lost its original blue sleeve, but its recipes remain timeless. First published in 1996, the book inspired her to recreate the restaurant's linguine with crab at home. She adapted it over time, using ready-prepared crab and even tinned white crab meat with anchovies for a different twist.
Key Techniques
The recipe emphasizes reducing garlic to a paste with salt for even distribution. Warm bowls are crucial for serving, ensuring the pasta stays hot and the sauce clings perfectly. The 'electric sauce' is made by combining minced chilli, parsley, garlic, olive oil, lemon zest, and juice.
Ingredients
- 1 small red chilli
- 1 small bunch of parsley
- 1 small garlic clove, peeled
- Salt
- 6 tbsp olive oil, plus extra for serving
- Finely grated zest of 1 unwaxed lemon, plus 1-3 tsp juice
- 120-150g white and brown crab meat (fresh or tinned)
- 1-2 anchovies (optional, if no brown crab meat)
- 220g spaghetti, linguine, or tagliolini
Method
Bring a large pan of water to boil. Meanwhile, mince chilli and parsley. Smash garlic to a paste with salt. Warm a large bowl with boiling water, then discard. In the bowl, combine chilli, parsley, half the garlic, olive oil, lemon zest, and juice. Add salt to pasta water, cook pasta until al dente. Stir crab meat (and anchovies if using) into the sauce. Taste and adjust seasoning with remaining garlic if needed. Drain pasta and toss with sauce. Serve with extra olive oil.
This dish serves two and is perfect for a quick yet impressive meal. The combination of fresh herbs, spicy chilli, and tangy lemon elevates the sweet crab meat.
