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Wholewheat Spaghetti with Crab and Tomato Emulsion

Wholewheat Spaghetti with Crab and Tomato Emulsion

Preparation time:

  • 15mins

 

Cooking time:

  • 20mins

 

Specialty:

  • Dairy-free
  • Pescatarian

 

This is our version of Pasta with Crab Meat with a tomato sauce. We are adding the tomato emulsion at the end in order not to overpower the delicate flavor of the crab meat. The tomato emulsion adds to the recipe a mild acidity that perfectly balances the crab and the wholewheat aromas. 

 

Ingredients (2 Servings):

  • 180g of Wholewheat Spaghetti
  • 1lb Crab Meat
  • 20 Cherry Tomatoes
  • 1 Clove of Garlic
  • 1 Teaspoon of Raw Coconut Sugar
  • Extra-virgin Olive Oil 
  • Freshly Ground Black Pepper
  • Sea Salt

 

Instructions: 

  • Cut the cherry tomatoes into halves.  
  • Add 1 clove of garlic to a non-stick pan and simmer with extra-virgin olive oil until golden. Add the cherry tomatoes to the pan.  
  • Season with sea salt and black pepper. 
  • Once the cherry tomatoes are half cooked add 1 teaspoon of coconut sugar and keep stirring at medium heat until they are completely cooked and mashed.
  • Remove the garlic and blend the cherry tomatoes until you obtain a very smooth and creamy sauce. 
  • Add the crab meat in the same pan used to cook the cherry tomatoes and simmer with some extra-virgin olive oil for a couple of minutes. 
  • Boil some water in a pot and once the water is boiling add 1 tablespoon of coarse sea salt and then add the pasta. The pasta needs to cook for 2 mins less than the time recommended on the box.
  • Pour half of the tomato emulsion into a bowl. 
  • Drain the pasta and add it to the bowl with the sauce.  Stir until the sauce is fully mixed with the pasta. 
  • Add the pasta to the pan with the crab and mix all together.  
  • Plate the pasta, add some tomato emulsion and drizzle some extra-virgin olive oil.

24.02.2021

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