Crab Taramasalata Spaghetti with Toasted Breadcrumbs

Ingredients

• 350 g spaghetti
• 300 g tinned white crab meat
• 150 g taramasalata
• 1 lemon
• 2 clove garlic cloves
• 80 g stale ciabatta or white bread
• 4 tbsp olive oil
• 20 g flat-leaf parsley

Method

1. 1

   Tear the bread into rough crumbs and toast in 1 tablespoon of olive oil in a frying pan over a medium heat until golden and crisp. Set aside.

2. 2

   Cook the spaghetti in well-salted boiling water until al dente, reserving a large mugful of pasta water.

3. 3

   Warm the remaining olive oil in a wide pan over a low heat. Add the crushed garlic and cook gently for 1 minute without colouring.

4. 4

   Add the taramasalata and a splash of pasta water to the pan and stir to form a loose, creamy sauce. Fold in the drained crab meat and warm through.

5. 5

   Add the drained spaghetti and toss, adding more pasta water as needed. Squeeze over the lemon, scatter with parsley and toasted breadcrumbs, and serve.