Chili crab spaghetti

Method

1. Bring 3 L water to the boil in a large pot over high heat (about 10 min). Add the salt and spaghetti and cook 1 minute less than the packet says, about 8 min. Scoop out a cup of pasta water before draining.

   Add in this stepSalt (for the pasta water) 2 tspSpaghetti or linguine 200 g

   high heat

2. While the pasta cooks, melt the butter in a 26 cm pan and gently fry the minced garlic, shallots and sliced chili over medium-low heat for 2 min, until soft and fragrant; don't let the garlic brown.

   Add in this stepUnsalted butter 25 gGarlic cloves 3Shallots 1Fresh red chilies 1

   medium-low heat

3. Add the ketchup, sweet chili sauce, sambal and 3 tbsp pasta water and simmer over medium heat for 2 min, until slightly reduced.

   Add in this stepTomato ketchup 4 tbspSweet chili sauce 2 tbspSambal oelek (chili paste) 2 tsp

   medium heat

4. Add the drained spaghetti and toss over medium heat for 1 min, adding pasta water a little at a time until the sauce clings to the pasta glossily.

   medium heat

5. Add the crab meat and fold gently over medium heat for 1 min to warm it through. Turn the heat to low heat, pour in the beaten egg and toss with big movements for about 30 seconds, until the egg sets into soft ribbons and the sauce turns creamy.

   Add in this stepCooked crab meat (frozen or pasteurised) 160 gEggs 1

   medium heat→low heat

6. Turn off the heat, squeeze in the lime juice, plate and scatter with coriander.

   Add in this stepLimes ½Fresh coriander (cilantro) 6 g