About this recipe:Pasta is topped with crab and a browned butter sauce in this quick, romantic dish.
60ml Champagne or other sparkling white wine
1 clove garlic, minced
1/8 teaspoon paprika
1/8 teaspoon dried sage
1 pinch ground ginger
225g cooked crab meat
250g vermicelli pasta
1 tablespoon extra-virgin olive oil, or as needed
salt and black pepper to taste
1 tablespoon chopped flat leaf parsley, divided
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Method Prep:15min › Cook:10min › Ready in:25min
Melt the butter in a heavy frying pan over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in colour. Pour in the wine, garlic, paprika, sage and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden. Lightly fold in the crab.
Bring a pan of lightly salted water to the boil over medium heat, and drop in the pasta. Cook until just tender, about 4 minutes, and drain.
Place the pasta on serving plates, and drizzle each serving with olive oil. Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper to taste, garnish with parsley, and serve immediately.