Sweet crab meat in a silky blended tomato sauce, finished with butter, ricotta and a splash of cream and tossed with spaghetti. Inspired by our favorite pasta at Pizza 4P’s in Vietnam.

Ingredients

For the crab

• 1 fresh crab
• Lemongrass, for boiling

For the sauce

• ½ yellow onion, chopped
• 4 tomatoes, chopped
• 3 garlic cloves, minced
• Oil, for sautéing
• 2 Tbsp butter
• Salt and pepper
• 1 tsp oregano
• 1 tsp crushed red pepper
• 2 Tbsp ricotta cheese
• 1 Tbsp whipping cream

For the pasta

• 1 package spaghetti

Instructions

1. Boil the crab with the lemongrass until cooked through. Let it cool, then remove the shell and pick out the meat.
2. Heat a splash of oil in a skillet and sauté the onion, garlic and tomatoes until softened.
3. Transfer to a bowl and blend with an immersion blender until smooth and creamy.
4. Cook the spaghetti until al dente.
5. Melt the butter in a skillet and add the crab meat. Season with salt, pepper, oregano and crushed red pepper, then stir in the tomato sauce.
6. Stir in the ricotta and cream.
7. Add the spaghetti and toss until coated, then plate.

Notes & substitutions

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