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Blue Swimmer Crab Spaghettini with Lemon and Chive Sauce

Blue swimmer crab spaghettini with lemon and chive sauce and garlic pangrattato

Preparation time
Cooking time


  • 2 slices (70g) ciabatta bread
  • 1 clove garlic
  • ½ cup (125ml) extra virgin olive oil
  • 500g spaghettini
  • 3 cloves garlic
  • 2 medium fresh red chillies, chopped
  • ¼ cup (60ml) dry white wine
  • 2 tbsp lemon juice
  • 250g crab meat (e.g. spanner crab meat)
  • 1 tbsp finely chopped chives


  1. To make pangrattato: grill or toast bread until golden brown. Process 1 garlic clove until finely chopped, add bread and process for a few seconds until crumbed. Reserve.
  2. Cook linguine in a large saucepan of boiling salted water until tender. Drain.
  3. Finely chop remaining 2 cloves of garlic. Heat the oil in a large frying pan; add the garlic and chilli; cook, stirring, until fragrant. Add the white wine, bring to the boil and simmer until reduced by half. Add lemon juice and drained spaghettini and toss until pasta is coated. Add crab and chives and toss gently through the pasta, being careful not to break up the crab.
  4. Serve immediately sprinkled with garlic pangrattato. 
Two Blues Sauvignon Blanc 2014
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