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Conchiglie with spider crab

Method

1- Wash the spider crab and boil in plenty of water for 8-10 minutes; drain, extract all the meat with tweezers, open up the spider crab and place in a basin. Core and seed the pepper and cut into small pieces. Blanch the tomatoes in boiling water, skin and chop. Peel the shallots, wash, dry and chop; wash the parsley and basil, dry and then chop.
2- Heat 2 spoons of oil in a pan, add the pieces of pepper, fry for 4-5 minutes, then drain; add the crabmeat, fry for 2 minutes then drain; place the remaining oil in a pan, fry the chopped shallot until soft, add the tomatoes and cook for 2-3 minutes.
3- Add the pepper, season with salt and pepper and continue to cook over a medium heat for 15 minutes; 2 minutes before the end of the cooking time, add the crabmeat that was set on one side and the chopped parsley and basil. In the meantime, cook the pasta until it is “al dente”, drain, add the spider crab sauce and serve hot.

Ingredients for 4 people
350 gr Conchiglie
1 spider crab (about 700 g)
350 gr firm, ripe tomatoes
1 pepper
2 shallots
1 bunch basil
1 bunch parsley
salt
pepper

Durum wheat semolina pasta

054 Conchiglie

054 Conchiglie
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g