Spaghetti con granchio, piselli e tartufo – Spaghetti with crab, peas and truffle
It’s been raining all day .... again! Not wanting to wander around the market and get soaked, I’ve delved into my larder and fridge to see what I can find to go with a bottle of Bread and Butter chardonnay from Napa in California. Sometimes it’s fun to start with the wine then try and match the food rather than the other way round.
Chardonnay pairs well with shellfish and mild, buttery and creamy dishes. Sustainable native brown crab (Cancer pagurus) from Cornwall is the perfect accompaniment. The coastal tides of the Atlantic keep the water quality clean and crystal clear and the flavour of the local crab is unusually delicate.
The brown crab meat is delicious and often overlooked as deemed the poor relative to the white crab meat. White and brown not only taste completely different but they vary considerably on the nutrition front. Brown has a higher natural fat content but is extremely high in Omega-3.
I don't know why but I find it a bit weird to see peas in pasta dishes but I love the freshness of flavour. Peas go so well with earthy, brown crab so I’ve made a pea puree and added a few dollops of low fat yet creamy cottage cheese to make a sauce, then thrown the rule book out of the window and added a few chilli flakes for pepperiness which, according to wine buffs, is a faux pas when drinking chardonnay … I don’t care. Spaghetti no.6, a chunk of aged parmesan and a few shavings of black truffle are added to the mix and we have lunch.
Spaghetti con granchio, piselli e tartufo – Spaghetti with crab, peas and truffle
It’s been raining all day .... again! Not wanting to wander around the market and get soaked, I’ve delved into my larder and fridge to see what I can find to go with a bottle of Bread and Butter chardonnay from Napa in California. Sometimes it’s fun to start with the wine then try and match the food rather than the other way round.
Chardonnay pairs well with shellfish and mild, buttery and creamy dishes. Sustainable native brown crab (Cancer pagurus) from Cornwall is the perfect accompaniment. The coastal tides of the Atlantic keep the water quality clean and crystal clear and the flavour of the local crab is unusually delicate.
The brown crab meat is delicious and often overlooked as deemed the poor relative to the white crab meat. White and brown not only taste completely different but they vary considerably on the nutrition front. Brown has a higher natural fat content but is extremely high in Omega-3.
I don't know why but I find it a bit weird to see peas in pasta dishes but I love the freshness of flavour. Peas go so well with earthy, brown crab so I’ve made a pea puree and added a few dollops of low fat yet creamy cottage cheese to make a sauce, then thrown the rule book out of the window and added a few chilli flakes for pepperiness which, according to wine buffs, is a faux pas when drinking chardonnay … I don’t care. Spaghetti no.6, a chunk of aged parmesan and a few shavings of black truffle are added to the mix and we have lunch.
Cooking Instructions
- 1
Bring a large pan of water to the boil and cook the spaghetti according to the instructions.
- 2
Pea puree: In a small pan add the peas, a pinch of salt and cover with water. Bring to the boil and blanch the peas for 2 minutes and remove from the heat. Blend with 50 ml of the pea water until smooth. Taste for seasoning and add a squeeze of fresh lemon.
- 3
Add to the peas the cottage cheese, chilli flakes and half the parmesan and blitz again. Drain the pasta, reserving some of the water. Place back in the warm pan and fold through the sauce, a few tablespoons at a time to loosen it. Fold through the crab, sprinkle with the remaining parmesan and serve immediately with a few shavings of truffle.
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