Crab, chilli and kale pasta
My family have been staying with me. They came over for my book launch, stayed a little while and then flew back off to sunny Spain, yesterday. I miss their company already, and I miss cooking for a crowd.
Making a speech at my book launch, being heckled by my dad
I've been putting proper meals, (unassisted), on the table since I was 10 and pre-internet would find my inspiration from the bookshelf or the telly. I found one of the first books my Mum bought me when I was a child, called 'Lemons' it's a funny little book that I cooked from often, because it was mine. Lemons are always in my fruit bowl, and find their way into most of my cooking.
I enjoyed this pasta dish I made last week immensely, so jotted down quantities to pop it on here. I think everyone else did, we had just had a family row so it was hard to tell if we were all so lost in the deliciousness of our pasta or all needed a break from talking, but there was a brief moment of silence. One of the many reasons I like cooking for my family is that everyone eats everything. No one asks what's for dinner, they sit, they comment, they mumble, they eat.
5 tbsp olive oil
1 tsp dried chilli flakes
25g flat leaf parsley, chopped
1 lemon, zest and juice
150g cavalo nero/kale
50g parmesan, freshly grated
300g fresh, white crab meat
500g wholemeal spaghetti
spoon of creme fraiche or cream
Bring a pan of salted water to the boil and add the pasta. Time it, checking after 9 minutes but it will need a couple longer.
In a small frying pan, add 3tbsp of the oil, chilli, lemon zest and cook for a couple of minutes on a medium heat. Add the juice and the crab meat and turn off the heat.
In a separate, larger frying pan, on a pretty high heat add the kale and a big splash of water. Cook for 5 minutes of so, and when the water has evaporated, add 2 tbsp of olive oil to crisp up the kale. It will brown in places, that's what you want,it will taste like crispy seaweed!
Drain your pasta, add the flavoured oil and crab, stir in most of the Parmesan and then the kale. Finish with extra Parmesan, a dollop of creme fraiche, and pepper.