Crab Spaghetti in Ricotta Cream Sauce

Method

1. Rinse the crab, boil it until cooked and pick out the meat, keeping the roe separate and saving both the cooking water and the shell for serving.
2. Deseed 3 to 4 tomatoes and dice them. Heat 1 tablespoon olive oil in a pan and fry 1 tablespoon minced garlic until fragrant, then add the tomato once the garlic turns light gold, season with 1/2 teaspoon salt and 1 teaspoon black pepper and cook until the tomato collapses, then turn off the heat and let it cool a little.
3. Blend the tomato mixture smooth and pass it through a sieve, then stir in 3 tablespoons ketchup.
4. Fry 2 tablespoons minced garlic in olive oil until fragrant, add the crab roe and toss quickly, then pour in 200ml crab cooking water and bring it to a boil. Stir in the tomato sauce, add 200ml whipping cream and stir until the sauce thickens slightly, then add 1 tablespoon ricotta cheese and turn off the heat.
5. Bring a pot of water to a boil, add 1 teaspoon salt and cook 300g spaghetti for 8 minutes or as the packet directs. Drain and toss with 1 tablespoon olive oil so it does not stick.
6. Tip the pasta into the crab sauce, toss it through and it is ready.

Tips

• The crab cooking water is worth keeping, since it is what gives the sauce its aroma.
• The tomato sauce goes through a sieve before it meets the cream, which keeps the finish smooth.
• Eight minutes, or the time on the packet, is right for the pasta, then a little olive oil keeps it loose.