Fusilli Napolitani al Granchio

Home-made pasta is best, and this delicious crab recipe from Donna Margherita in Clapham is made with their own fusilli napolitani. But if time is short, linguine or spaghetti is fine too.

Fusilli Napolitani al Granchio

Serves: 4 People

1kg crab
500 g fusilli napoletani
2-3 tbs extra virgin olive oil
1 clove garlic
1 tsp chilli
½ a glass white wine
400-500 g cherry tomatoes


First of all heat the olive oil in a saucepan, then add the chopped garlic and chilli. Fry at a low temperature until the garlic is softened. Remove the garlic, then add the crab, cover with a lid and fry for a minute at a high temperature. Next add half a glass of white wine and cook for a minute or two, then add the parsley, basil and the fresh cherry tomatoes, cut into quarters; cut the crab into four pieces, cover and cook for a further four minutes. Then turn the crab meat and cook for three more minutes. Now take out the crab meat and continue to cook the sauce for a minute or so until it begins to thicken.

Meanwhile cook the fusilli for six minutes until it is al dente. When it is cooked add to the sauce, together with the crab meat, add another tablespoon of olive oil and a tablespoon of water, and cook for a further four minutes until the pasta is fully cooked. Garnish with parsley and rocket and serve.


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