Ingredients
Method
- Fry the Pancetta in a large saucepan over a medium heat for about 5 minutes until fat rendered
- Reduce the heat and add the Rapeseed Oil and Garlic
- Cook gently for 2 minutes
- Add the fresh chopped Tomatoes, tinned Tomatoes and Fish Stock.
- Simmer for 5 minutes
- Add the whole Red Onion, Chilli, Saffron and Sugar and simmer gently for 10 minutes with the lid on
- Bring a large pan of salted water to the boil and cook the Spaghetti according to packet instructions
- 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
- 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 serving plates
Nutrition
Notes
Make sure your heat isn't too high when rendering the pancetta, as you want to slowly release the fat and achieve a lovely crispness without burning it. Patience here will pay off in a richer flavour.
Leaving the red onion whole during simmering allows its sweetness to infuse the sauce without it becoming overwhelming or disappearing. Remember to remove it completely before serving, as it's just there for flavour, not texture.
Be careful not to overcook the crab meat; it's delicate and can become rubbery if simmered for too long. A brief two-minute warm-through is all it needs to integrate with the sauce beautifully.
Leaving the red onion whole during simmering allows its sweetness to infuse the sauce without it becoming overwhelming or disappearing. Remember to remove it completely before serving, as it's just there for flavour, not texture.
Be careful not to overcook the crab meat; it's delicate and can become rubbery if simmered for too long. A brief two-minute warm-through is all it needs to integrate with the sauce beautifully.