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Nepenthe Chilli Crab Pasta



  • 250 g raw crab meat (usually blue swimmer crab)

  • 2 x 400 g cans cherry tomatoes

  • ½ packet of very thin pasta like capellini/angel hair

  • 1 red chilli, deseeded and chopped

  • bunch fresh basil

  • 2 garlic cloves, crushed

  • 1 brown onion, finely diced

  • 4 tbsp extra virgin olive oil

  • Salt & pepper

  1. Heat oil in a frypan. Add garlic, onion, and chilli and brown for 30 seconds – not too long, do not cook completely.

  2. Add the tomatoes including juice. Let this simmer for 1 to 2 minutes.

  3. Whilst that is simmering – cook pasta as per packet instructions.

  4. Add crab meat to the pan and stir through and simmer gently for 2 to 3 minutes. Season with salt and pepper.

  5. Drain pasta when cooked and stir through the sauce – you may add some pasta water if needed. Stir basil through.

  6. Serve with parmesan cheese.

Serve with Nepenthe Altitude Pinot Noir

Why It Works?

Tradition dictates that you should always match white wine with seafood, but in some cases red wine can make an ideal pairing. It all depends on the type of seafood you’re eating and how it’s prepared. The secret of a successful pairing is to match the weight and texture of the wine to that of the seafood. The low tannins high acidity and fruitiness of Nepenthe Altitude Pinot Noir makes it a perfect match for this spicy crab dish. The lifted raspberry and morello cherry aromas are followed by bright summer berry fruit flavours on the palate.

There is a hint of subtle spice with a soft, velvety finish. A good Pinot Noir can stand up to bold flavours of the Chilli, but will also not overpower the more delicate flavors of crab. Many red wines pair wonderfully with fish, and discovering them is part of the adventure. Is there anything more romantic than someone wooing us with delicious food! Impress your date with a romantic, night-in paired perfectly with a bottle of Nepenthe Pinot noir.

Recipe by Preeya Alexander and courtesy of Nepenthe.

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