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Bloody Mary Crab Pasta

Bloody Mary Crab Pasta

All the flavours of a Bloody Mary turned into a pasta. A simple sauce of onion, celery, garlic and canned tomatoes is simmered until thickened, then cooked crabmeat and a little cream are stirred through at the last minute so the crab stays sweet. The drained spaghetti goes back into its pan with vodka and butter, stirred until glossy, before the sauce is tossed through. The finishing touch is sourdough breadcrumbs fried in butter until golden and mixed with parsley and lemon zest, scattered over each bowl with an extra celery stalk to serve.
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Ingredients Method

Ingredients
  

  • 2 tbs Olive oil
  • 1 Onion, brown finely chopped
  • 1 Celery stalk finely chopped plus extra stalks to serve
  • 2 Garlic cloves finely chopped
  • 2 400g Cans chopped tomotoes
  • 100 g Unsalted butter Chopped
  • 1 cup Sourdough breadcrumbs
  • 1 tbs Flat-leaf parsley leaves finely chopped
  • 2 tsp Grated lemon zest
  • 500 g Spaghetti or other dried long pasta
  • 1/2 cup Vodka
  • 400 g Cooked crabmeat
  • 2 tbs Thickened cream

Method
 

  1. Heat 1 tbs oil in a saucepan over medium-low heat. Add onion, celery and a good pinch of sea salt, then cook, stirring occasionally, for 5 minutes or until softened. Add garlic, tomato and 1/2 cup (125ml) water, increase heat to medium and bring to a simmer. Cook for 10-12 minutes until slightly thickened and reduced. Add crabmeat and cream to tomato sauce and cook for 1 minute or until warmed through. Add to pasta and toss to combine. Divide pasta among bowls and top with parsley crumbs, and serve with an extra celery stalk.
  2. Cook pasta in a saucepan of boiling salted water according to packet instructions. Drain, then return pasta to the pan. Add vodka and remaining 80g butter, then stir until melted and combined. Remove from heat.
  3. Melt 20g butter and remaining 1tbs oil in a frypan over medium-high heat. Add breadcrumbs and cook, tossing occasionally, for 2-3 minutes until golden and crisp. Remove from heat and stir through parsley and lemon zest.