Crab pasta is a tasty and very easy to make seafood first course. The delicacy of the crab meat and the slightly acid tip of tomato paste are combined with the creaminess of fresh cream: the final result is a creamy and very pleasant dressing, perfect for any kind of short pasta you prefer. Grated lemon zest is added at the end to give freshness and aroma to the dish. It's a quick and easy recipe, perfect for a last-minute dinner with unexpected guests. So let’s find out how to make crab pasta step by step.
Brown the garlic in a pan with a drizzle of extra-virgin olive oil, the chilli and finely chopped parsley (1).
Add the crab meat and the tomato paste (2).
Pour in the fresh cooking cream (3), mix well and cook for a few moments.
Boil the rigatoni in boiling salted water, then drain it al dente, pour it into a pan with the sauce and stir well (4).
Season with a little grated lemon zest and chopped parsley (5). Serve it up and enjoy.
Pasta with crab can be stored in the refrigerator for up to 24 hours, in a hermetically sealed container.