Updated: Aug 9
After making my Singapore chili crab pizza fritta, I still have some leftover sauce and crab meat. My daughters asked me what I'm gonna do with it. My 1st thought was to make a chili crab melt. The funny thing is, me of all people, have run outta bread, so pasta it is! I am also too lazy to get some quality loaves.
If you have seen my previous pasta post, you will know about the unorthodox ratio that I am preaching. 100g pasta and 400g hot water. Works every single time, no magic, just simple calculation of math and science.
The real question is, did this combination work? My guess is, that if it works on pizza, it will work on pasta. So, yes, it works beautifully. And I know what you are thinking, seafood and cheese do not go well together.
But, if you do it correctly, it turns out better than expected. Less is always more. A touch of freshly grated cheese is more than enuff to give this pasta dish an extra oomph. Just don't overdo it and find the balance.
Good Quality Spaghetti, 100g
Sea Salt, Pinch
Singapore Chili Crab Sauce Homemade, 1/4 Cup
Seared Crab Meat Homemade, 2 TBSP
Low Moisture Mozzarella, 1/2 TBSP
Pecorino Romano, 1/2 TBSP
Gruyere, 1/2 TBSP
Fresh Coriander Corasely Chopped, A Handful
Fresh Lime Zest, 1 Lime
Cast Iron Skillet / Pan
Please visit my "My Pizza Fritta: The Singapore Chili Crab" page for the Chili Crab Sauce and Seared Crab Meat recipes.
In a skillet over medium heat, add 400g of hot water.
Add in the spaghetti.
Season with salt and cook until the spaghetti is al dente.
With the simple calculations of math and science, by the time the pasta is al dente, the water has almost evaporated.
Add in the chili crab sauce and crab meat.
Stir to combine well.
Turn off the heat and grate in the 3 cheese.
Lastly, add in the coriander and lime zest.
Give it a final stir.
Garnish with more coriander.