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Spaghetti with crab and cherry tomatoes

Compiled by Neil Roake Styling Genneth Lyn Recipe Sally Haigh, Jules Mercer Photographs Warren Heath, Sean Laurenz, Russell Smith Photographer’s assistant Michelle Parkin Delaire Graff Rosé Cabernet Franc 2010 - LR 1kg crabs olive oil 1 onion, chopped 2 cloves garlic, sliced 600g cherry tomatoes 2T sugar 300ml white wine 600g spaghetti 200ml cream 1 bunch parsley, roughly chopped   Serves 6 Bring a large saucepan of water to the boil, add the crabs and cook for 10 minutes. Remove from the heat and drain, reserving the cooking liquid. When the crabs are cool enough to handle, pick the flesh and set aside. Heat a little olive oil in a saucepan, add the onion and sauté for five minutes until soft and translucent. Add the garlic and cook for another minute. Halve the cherry tomatoes, add to the onion and garlic, and cook for 10 minutes. Stir in the sugar and white wine and allow to simmer for a few minutes, for the alcohol to evaporate and the liquid to reduce. Heat the reserved crab liquid and add the spaghetti, cooking according to packet instructions. Add more water if necessary. Stir the cream into the cherry-tomato sauce, and add the crab and pasta. Heat through, add the chopped tarragon and serve.   This recipe is from the February 2011 House and Leisure Food issue.