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Crab, rocket pesto & chilli spaghetti

Crab, rocket pesto & chilli spaghetti

Fresh and zingy spaghetti


  • 300g mixed brown and white crab meat (preferably 100g brown and 200g white)
  • 2 fresh red chillies, finely sliced
  • 2 tablespoons homemade rocket pesto
  • 400g spaghetti
  • 2 tbsp olive oil
  • Salt and pepper
  • Squeeze of lemon juice
  • 75g white bread crumbs

To make the rocket pesto

  • ½ clove garlic
  • Zest and juice of ½ lemon
  • 25g parmesan
  • 25g pine nuts, toasted
  • Pinch salt
  • ¼ teaspoon cayenne pepper
  • 120ml light olive oil or rapeseed oil
  • 50g rocket


  1. Bring a large pan of salted water to the boil. Cook the spaghetti for about 10-12 minutes, then drain.
  2. Meanwhile, in a bowl mix together the crab meat, chilli, lemon juice and season with salt and pepper.
  3. Heat a little oil and a knob of butter in a non-stick frying pan and add the breadcrumbs. Season with salt and pepper. Toss through the oil and butter until golden brown.
  4. Mix the olive oil and rocket pesto through the spaghetti.
  5. Gently fold the crab meat mixture into the spaghetti and divide between plates.
  6. Scatter the crunchy breadcrumbs over before serving.

To make the pesto
Blitz all the ingredients in a mini food processor or hand-held blender. Taste to see if it needs more seasoning or lemon juice.

Recipe by Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now