Because Life’s Too F***ing Short Crab Pasta

“Obviously I’ve spent most of my working life with men and they have this way of operating which seems a bit alien to me.”

Janet Street-Porter, Life’s Too F***ing Short

Janet Street-Porter is a bit like Marmite. You either love her or you hate her. I like strong tastes, so I am a great fan of her no-nonsense, strictly frank, approach to life. In 2000, she was nominated for the “Mae West Award for the Most Outspoken Woman in the Industry” – and frankly, I don’t know why she didn’t win it.

A few years ago she wrote a self-help book entitled Life’s Too F***ing Short in which she advises,

“Create your own small repertoire, Eat well. But above all, make it simple.”

She gives a couple of recipes out of her own repertoire, and this is one I have tried and adapted, and incorporated into my own repertoire, very successfully.

Because Life’s Too F***ing Short Crab Pasta

Serves about 2

Ingredients

  • 100g/4 oz mixed brown and white crab meat
  • 1 handful flat-leaved parsley
  • 1 bunch of spring onions
  • 2 fat cloves of garlic, crushed with 1 tsp smoked salt
  • 250g/8 oz pasta – spaghetti or fettucine (100g helping for ladies; 150g helping for men)
  • 80ml/⅓ cup dry vermouth (Noilly Prat for choice)
  • 1 teaspoon Aleppo pepper or paprika
  • butter for frying
  • Indonesian long pepper
  • 80ml/⅓ cup crème fraîche

Method

  1. Put a large saucepan of water on to boil with some salt and olive oil in it.
  2. Put a couple of generous knobs of butter in the bottom of a small saucepan.
  3. Using kitchen scissors (a brilliant tip from Janet Street-Porter this) chop the spring onions directly into the saucepan (including a couple of cm/1” of the green), and add the crushed garlic.
  4. Snip in the parsley into the saucepan as well.
  5. When the spring onion starts to go a little soft, add the crab meat.
  6. Add the dry vermouth and the Aleppo pepper and the ordinary pepper.
  7. Cook for about five minutes, then keep warm.
  8. Cook your pasta according to the packet instructions.
  9. Serve, topped with the crab sauce and the crème fraîche.
Dead simple crab pasta
Dead simple crab pasta

Music to listen to as you cook

Spaghetti, Pollo, Insalatina…. by Fred Bongusto.

0 0 votes
Article Rating
Subscribe
Notify of
guest

4 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Liz

Lovely dish

thebangaloredhaba

Crab is so versatile! Which crab recipe do you find yourself making again and again?

Related Posts

Fishmonger’s suggestion for how to cook grouper…or instant fish stew

I went into my local fishmonger here in Sardinia and there was a wealth of fresh fish, most of it whole and needing time-consuming skinning…
Read More

Mackerel and tuna potato pie

This fish pie is inspired by a version conceived by Honey & Co (Sarit Packer and Itamar Srulovich) and published in The Financial Times in…
Read More

What to do with swordfish

Swordfish are dense and meaty, with a slightly sweet taste and a high oil content. Like tuna (also dense and meaty with a high oil…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts