Crab spaghetti in a tomato and caper sauce

1. 1

   Fry the pancetta in a large lidded saucepan over a medium heat for 5 minutes. Reduce the heat and add the olive oil and garlic and cook gently for 2 minutes. Add the fresh tomatoes, tinned tomatoes and fish stock and simmer for 5 minutes. Add the whole onion, chilli, saffron and sugar and simmer gently for 10 minutes with the lid on.

2. 2

   Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.

3. 3

   Stir the crab meat into the tomato sauce and simmer for 2 minutes. Add the parsley and capers and cook for a further 2 minutes. Remove the whole onion and discard.

4. 4

   Drain the spaghetti and add to the tomato sauce along with a knob of butter. Stir well to coat the spaghetti with the sauce, transfer to platter and serve.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.