This was actually adapted from Gordon Ramsay’s Angel Hair Pasta with Crab, Chilli and Lime. I made his original version many times and it always turns out absolutely delicious! This afternoon, I thought of making it for lunch but realised I had no lime, no parsley and not crabmeat :(
So what I did was substitute lime with lemon, parsley with onions and crabmeat with…well, crabsticks :D The result was a fresh, light, sweet (from the onion) and lemony pasta, perfect for a satisfying lunch. And the best thing about this dish? It’s so easy to cook!
# – You may notice that my lemons look a bit ghetto, that’s because they were zested a couple of days ago. No wastage in this kitchen! Hehe.
- 140 grams of angelhair pasta
- 4 pieces of crabsticks
- 1 chilli, sliced
- 1 medium onion, chopped
- 4-5 cloves of garlic, chopped roughly
- Juice of 1 lemon
- Around 6-7 tablespoons of vodka
- Salt for season
# – First, boil the angelhair pasta according to instructions on the package. Then drain, toss with olive oil and set aside.
# – In a large saucepan, heat up some oil and fry the garlic.
# – Dump in the chillies.
# – Followed by the chopped onions.
# – And then, the chopped crabsticks.
# – Stir everything for a bit till the crabs are slightly browned and the onions have wilted slightly.
# – Then you pour in the vodka, w00t!
# – Season with salt and stir…
# – After the vodka had reduced a bit, remove pan from heat. Dump in the drained angelhair pasta. Mix and toss till everything’s combined.
# – Serve on a plate and lightly drizzle with olive oil. This recipe serves 2, by the way.
# – And finish it off with juice of half a lemon for each plate.
# – Easy onion chilli angelhair pasta with crabstick.
This is perfect for when you don’t have to cook for so many people. Portions are easily controlled and ingredients are easily available. Most of them are probably in your pantry already.
You can always substitute crabsticks with fishpaste or fishballs or better real crabmeats. I guess you can probably use chicken or pork too, but make sure they are tenderised properly (try marinading them in lemon juice with a drizzle of olive oil) otherwise they might not go so well with such a light tasting pasta.