Half sleeves with spider crab and coconut milk
Strube Efrat
Today for lunch I propose you a dish, with flavors that bring me back to my beloved Thailand ... but be careful, only for the flavors, because many of the ingredients I used, there are pure utopia, like pasta!
Time of realization: 1 15 hours and minutes
Degree of difficulty (1 to 5): 1
Ingredients for people 2
10 cherry tomatoes
1 clove of garlic
5 tablespoons of extra virgin olive oil (or coconut oil)
1 spider crab of about 350 g (in the absence of the spider crab you can use any type of crab)
180 g of coconut milk
Salt to taste
chilli, pepper, parsley and basil to taste
200 g of striped half sleeves
Procedure:
With the help of a food-grade brush, wash the spider crab thoroughly, collect any eggs, divide it into pieces and set aside.
Pour the oil into a pan, sauté the garlic and chilli pepper, as soon as the garlic begins to brown add the tomatoes previously cut into coarse pieces, let them dry over high heat for 2-3 minutes, at this point add the spider crab and let it cook for about 5-6 min.
Meanwhile, fill a saucepan with salted water, and bring to a boil.
Remove the spider crab from the sauce, season the sauce with salt, add the chopped basil and parsley and pour in the coconut milk. While everything is cooking, extract the crab meat from the claws (arm yourself with a lot of patience, it will not be a quick thing and try not to waste it).
Once the pulp has been extracted, add it to the sauce, let it cook until the coconut milk has completely evaporated.
Drop the pasta and let it cook for the time indicated on the package, 2-3 minutes before turning off. Drain it (leaving aside a little cooking water), pour it into the sauce, add a little cooking water and mix everything with a drizzle of raw oil until the pasta is completely cooked.
Sprinkle with black pepper, parsley, basil and serve hot.
Notes: once cooked, the coconut flavor will disappear completely, however enhancing that of the crab and giving a nice creaminess to the dish.
