Garlic Butter Crab Pasta

Ingredients

• 1 pouch Organic Soy Bean & Chickpea Spaghetti
• 50 g salted butter, cubed
• 15 g ghee
• 40 g minced garlic
• 15 g peppercorns, cracked
• 125 g cooked lump crab meat
• 15 g cream
• 15 g coconut cream
• 5 g chopped cilantro
• 5 ml lime juice
• Salt & pepper to taste

Made withSoy Bean & Chickpea Spaghetti

About the chef

Hardeep SomalChef & founder of Klay, Shanghai

Hardeep Somal is the chef and founder of Klay, a modern Indian kitchen in Shanghai. He developed this dish for Otelia, folding lump crab through a rich garlic butter sauce over our bean pasta.

Read his story

Method

1. 01

   Cook the pasta in boiling water for 7 minutes, then drain and reserve a splash of cooking water.

2. 02

   Melt the butter and ghee over medium-low heat, add the cracked peppercorns and bloom for 30 seconds, then stir in the garlic until fragrant but not browned.

3. 03

   Fold in the crab meat, cream and coconut cream, loosening with a splash of pasta water.

4. 04

   Toss the pasta through the sauce until every strand is coated.

5. 05

   Finish with lime juice, cilantro, and salt and pepper to taste. Serve immediately.