Sicilian influence sets the flavour for a fine dining winter entertaining soirée when it comes to rich and creamy, hearty comfort food during the cooler months. With welcome arms we have embraced the newly opened Fatto Bar & Cantina for allowing us to indulge ourselves, and our friends, in their Crab Spaghettini dish recipe at any time of our choosing. The perfect dish to whip up for an impromptu gathering of friends for a warming winters night feast.
With an approachable and generous style of Italian cooking, Executive Chef Anthony Musarra draws cues from his Italian-Australian upbringing, which was centred upon honouring quality produce. “My Sicilian father taught me the art of respecting ingredients and keeping things simple. The menu is driven by this philosophy of simple, real Italian food and hospitality,” Musarra said.
We take cues from Anthony’s father too when planning our own home based dinner parties by opting for subtle and simple details in the settings, to allow the food to take ‘centre stage’ with a full bodied red as support act. The perfect way to see in the end of a long working week wouldn’t you say?
250g Liguori Pasta di Gragnano spaghettini
320g wild caught Australian Green spanner crab meat (picked)
100g minced shallot
50g minced garlic
½ long red chilli (finely sliced)
½ long green chilli (finely sliced)
250ml fish stock
Good olive oil (green Sicilian)
Chopped continental parsley
Stale white sour dough bread (crumbed in a food processor)
1 clove garlic (smashed)
1 sprig of thyme, oregano or marjoram
1. Melt the butter in a saucepan, when it starts to bubble add the breadcrumbs, garlic and herbs. Season with salt and pepper.
2. Remove from pan and drain off the butter.
3. Place onto some paper towel and reserve for when the pasta is ready.
4. Bring a large pot of salted water to a boil.
5. Make sure you have all your ingredients prepped and ready to use as you will need to work quickly.
6. Place the pasta into the pot of boiling water and use the back of a wooden spoon to gently move the pasta around to prevent it from sticking together.
7. In a large frypan gently heat up a good amount of the olive oil, not too hot as the garlic and shallot will burn quite easily
8. Add the shallot, garlic and chilli and gently sauté for approximately 1 minute
9. When it smells fragrant add 150 ml of the fish stock and a splash of olive oil and remove from the heat.
10. When the pasta is al dente, drain and add to the frypan along with the crab. Place the pan back on the heat and bring to a boil while stirring or tossing everything together so it emulsifies.
11. Season with salt, lemon juice and continental parsley. If it looks a bit dry you can add a little more of the fish stock.
12. To serve place into 1 large bowl or 4 separate bowls and top with cracked pepper, pangrattato and olive oil.