When it comes to Italian cuisine, less is often more , and this dish is a perfect example. Spaghetti Nero di Seppia with Red Prawn Colatura and Blue Crab Meat brings together high-quality, ocean-inspired ingredients to create a flavor profile that's both refined and comforting. It’s a celebration of coastal Mediterranean cooking: fresh, vibrant, and effortlessly elegant. Whether you’re hosting a dinner party or treating yourself mid-week, this recipe delivers restaurant-worthy results with minimal effort.
Difficulty : easy
Prep time : 10 minutes
Cook time : 15 minutes
Doses for : 4 people
500g spaghetti al nero di seppia
2 cans blue crab meat
2 garlic cloves, thinly sliced
4 tbsp red prawn colatura
2 red chili peppers, thinly sliced
Zest of 1 large lemon
3 tbsp fresh parsley, finely chopped (plus more for garnish)
Salt, to taste
1. Bring a large pot of salted water to a boil and cook the spaghetti until just under al dente. 2. Reserve 1–2 cups of pasta water before draining.
3.In a large sauté pan, add olive oil over medium heat. Add the sliced chili peppers and garlic and sauté for about 2 minutes until fragrant.
4. Stir in the red prawn colatura and let it reduce slightly.
5. Gently fold in 250g of crab meat and cook just until warmed through, about 1 minute.
6. Mix the remaining crab meat with some lemon zest, olive oil and fresh parsley.
7. Add the drained pasta directly into the pan with the sauce. Toss over medium heat for 1–2 minutes, adding more pasta water as needed to coat the pasta evenly.
8. Stir in the lemon zest and chopped parsley. Taste and adjust seasoning.
9.Divide the pasta into bowls. Top each portion with a bit of the crab meat salad, a drizzle of lemon oil, and a sprinkle of fresh parsley.
