Spaghetti marinara with crab
1 tbsp olive oil
150g brown onion, finely chopped
1 clove garlic, crushed
1 fresh long red chilli, finely chopped
400g canned diced tomatoes
1.3kg crabs, cleaned and quartered
1/2 cup finely chopped fresh flat-leaf parsley
1 litre water
1/2 cup firmly packed fresh parsley
Heat oil in a large saucepan; cook onion, garlic and chilli, stirring until onion softens.
Add undrained tomatoes, crabs and chopped parsley; cook, covered, stirring occasionally until crab changes colour.
Add water to the pan and bring to the boil.
Add pasta; once pasta begins to soften, mix gently through crab mixture.
Boil, uncovered, stirring regularly, about 10 mins or until pasta is tender and sauce thickens.
Serve bowls of pasta sprinkled with parsley.