Sunday Dining: Semolina Pasta With Spanner Crab & Cherry Tomatoes

Posted on
in Recipes, Pasta & Grains, Seafood

Sunday Dining: Semolina Pasta With Spanner Crab & Cherry Tomatoes

Posted on
in Recipes, Pasta & Grains, Seafood

Thanks to Neil Perry for this recipe, from his latest book ‘Rockpool Bar & Grill‘, which features recipes from restaurant. The dish is really flavourful, light and moreish… light noodles with sweet bursts of fresh cherry tomatoes, soft & succulent snapper crab and a little kick of chilli.

Semolina noodles with spanner crab & roasted cherry tomatoes 

1 quantity semolina noodles (see recipe below)
1 quantity roasted cherry tomatoes (see recipe below)
240g (8 1/2 oz) picked spanner-crab meat
160ml (5 1/2fl oz) (2/3 cup) olive oil (NP actually makes a special spicy prawn oil, but we took a shortcut with olive oil & it worked out fine)
1 small fresh red chilli, 1/2 seeds removed, finely sliced
1 small handful flat-leaf parsley leaves, chiffonade (nb. this is pretty much julienne)
sea salt & freshly ground black pepper

Bring a large saucepan of slated water to the boil. Add the semolina noodles and cook until al dente. Drain.

Meanwhile, heat 80ml (1/3 cup) of the olive oil in a large frying pan over a medium-high heat. Add the crabmeat and chilli and cook for 2-3 minutes or until translucent. Add the roasted tomatoes, remaining oil and noodles and toss lightly to coat. Add the lemon juice and parsley and season to taste with salt and pepper.

Roasted cherry tomatoes

20 cherry tomatoes
2 tablespoons extra virgin olive oil
sea salt & freshly ground black pepper

Preheat the oven to 200*c (400*F). Place the tomatoes on a baking tray, drizzle with oil and season to taste. Roast until the skins blister. Remove and discard the skins. Return the tomatoes to the oven and continue to roast for 15 minutes to release the juices and improve the flavour. Remove from the oven and check seasoning.

Semolina noodles

210g (7 1/2oz) semolina flour, plus extra for dusting
1/2 teaspoon sea salt
2 x 55g (2oz) eggs
1 egg yolk
1 teaspoon extra virgin olive oil

Sift the flour and salt together into a large bowl and make a well in the centre. Place the eggs, egg yolk and olive oil in a bowl and beat together with a fork. Pour into the flour well and, using a spoon, combine with the flour. Tip onto a floured surace and, using your hands, bring the dough together and knead for 5 minutes or until smooth and elastic. Form into a disc, wrap in plastic wrap and set aside for 30 minutes to rest.

Feed through a pasta maker until the second-last setting, then change the attachment to pasta cutter. Hand the noodles over a bar or rod or spread out flat, dusted with plenly of flour, over a large tray to dry.