Updated: Aug 9
Just like last year, I love using the leftover Singapore crab sauce to create delightful pasta and pizza dishes. To keep the sauce fresh and delicious, store any remaining sauce in sterilized containers and refrigerate. It can stay good for up to 7 days in the fridge, but I'm not sure about freezing it, so give it a try and see how it turns out.
Handmade dinnerware from KRA Sanctuary...
The next day, you can easily whip up a super flavorful pasta using the crab sauce. Trust me, this pasta is even better than the Singapore Chili Crab version – it's a burst of amazing flavors!
If you're wondering how I cook pasta perfectly every time, here's my secret: for every 100g of pasta, I use 400g of hot water. It's like magic! As the water evaporates, the pasta becomes al dente, and the creamy pasta liquid is left behind, giving it a rich and creamy texture.
Once you try this method, you'll never go back to the traditional way of making pasta. So go ahead and give it a go – I promise you won't be disappointed! Also, check out the beautiful dinnerware from KRA Sanctuary
Good Quality Pasta, 100g I'm using Angel Hair
Sea Salt, Pinch
Singapore Black Pepper Crab Sauce Homemade, 1/4 Cup
High Quality Crab Meat, 2 TBSP
Unsalted Butter, 1 TBSP
Low Moisture Mozzarella, For Grating
Parmigiano Reggiano, For Grating
Gruyere, For Grating
Scallions Coarsely Chopped, A Handful
Fresh Lime Zest, 1 Lime
Cast Iron Skillet / Pan
Please visit my "Singapore Black Pepper Crab" page for the Singapore Black Pepper Crab Sauce recipe.
In a skillet over medium heat, add 400g of hot water.
Add in the pasta.
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.
At the same time while cooking the pasta, melt butter in another skillet over medium heat.
Once the butter has melted, add in the crab meat.
Saute until lightly browned.
Once the pasta is al dente, add in the black pepper crab sauce and sauteed crab meat.
Stir to combine well.
Turn off the heat and grate in the 3 cheese.
Lastly, garnish with some scallions and lime zest.