View Comments
Blue swimmer crab pasta
The West Australian Picture: Iain Gillespie

Serves 4

400g angel hair pasta

sea salt flakes

100g butter

3 garlic cloves, peeled, finely sliced

2 small red chillies, deseeded, finely sliced

200ml coconut cream

cracked black pepper

30ml Pernod

250g fresh white crabmeat

2 spring onions, finely sliced

juice of 1 lime

Bring a large pan of salted water to the boil. When it comes to a rolling boil, add the pasta and cook according to packet instructions until al dente (about 3-4 minutes). Strain through a colander, drizzle with a little olive oil and set aside. Heat another large pan with the butter, add the garlic and chilli, saute for 30 seconds and add the coconut cream, season with salt and pepper to taste, cook for a further 2 minutes. Add Pernod to the pan and cook out for a minute to reduce. Add the crabmeat, stir together and allow to heat through. Add the pasta to the crab mixture, fold through with the spring onions and lime juice, divide between warm plates and serve immediately. Serve with a generous helping of shaved coconut flesh toasted with sambal oelek.