I picked up a reduced dressed crab after work today and decided to cook this dish. I haven't made it for ages and it varies slightly each time; depending on how I'm feeling and what needs using up in the fridge as usual.
In a large pan in quite a lot of olive oil I softened a finely sliced red onion with a couple of cloves of garlic. The sauce needs to be oily rather than too liquid tomatoey for the crab to work, I think. To this I added, in no particular order, three chopped fresh plum tomatoes (you can use tinned but I had these in the fridge and they do add a certain freshness to the finished dish), a teaspoon of sun dried tomato paste, two sliced red chillies, the finely chopped stalks of the parley I used later as a garnish and some salt and pepper to taste. This was all cooked together until the chillies had softened and for the tomatoes to cook out a little.
Whilst the sauce was cooking I heated up the water for the linguine. Once the salted water was boiling I added the pasta to the pan. I think linguine works well with this sort of sauce as it's a little wider than spaghetti and seems to get a better coating.
At the same time I added a couple of handfuls of frozen peas and the crabmeat to the sauce. The cooking time of the pasta is just long enough for the peas to cook and the crab to warm though. All stirred together and a large handful of chopped parsley added at the last second.
The drained pasta was added to the sauce and spooned round to give it a good even coating of the sauce. Served with a garnish of parsley and a good sprinkle of freshly grated parmigiano reggiano.
It went down a treat with The Woo and Sam and there was enough left for her to take to work tomorrow.
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