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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 8 David and Corinne: Mud Crab Angel Hair Pasta

Catch David and Corinne on TV2's My Kitchen Rules

Prep: 2 hours & standing time                   

Cook:  1 hour            

Serves: 4



  • 2 fresh mud crabs
  • basil leaves, to garnish
  • lemon wedges, to serve


  • 335g (2 1/4 cups) plain bread flour
  • 2 tsp dried yeast
  • 1 tsp caster sugar
  • 1 tsp salt
  • 250ml warm water
  • Sea salt flakes, to sprinkle


  • 400g '00' flour
  • 4 large eggs


  • 2 tbs olive oil
  • 400g fresh tomatoes, diced
  • 1 long red chillies, finely diced (deseeded if preferred)
  • 2 cloves garlic, crushed
  • 125ml thickened cream
  • 2 tsp dried basil
  • 1 tsp finely grated lemon zest
  • 1/4 cup torn fresh basil leaves



  1. To make bread, sift combined flour, yeast, sugar and salt into a large bowl. Add water to a well in the centre. Mix to form a smooth soft dough. Turn out onto a floured surface and knead for 10 minutes.
  2. Place dough into an oiled bowl and cover with cling film. Stand in a warm place for 1 hour or until dough has doubled in size.
  3. Preheat oven to 190C. Punch dough down to expel air. Turn out onto a floured surface and shape into a 20cm round. Place on a lightly oiled oven tray.
  4. Bake for 40 minutes or until it sounds hollow when tapped. Cool and slice.
  5. To make pasta, process flour and eggs until mixture resembles breadcrumbs. Turn onto a floured bench and knead together to form a dough. You may need to add a little water if dough is dry. Knead dough until it is soft and pliable and feels smooth as opposed to rough and floury. Wrap in cling film and refrigerate for 30 minutes.
  6. Divide into quarters. Pass quarters through a pasta machine on the widest setting, repeating on all of the settings until about 2mm thick. Pass through an angel hair pasta cutter. Arrange on a tray in a single layer, so that it doesn’t all stick together.
  7. To cook crabs, bring a large saucepan of boiling water to the boil (big enough to immerse one crab at a time). Add 150g salt per 2 1/2 litres of water. Add one of the crabs and cook for 1 minute per 100g. Remove and set aside. Add and cook remaining crab. Once cooled, crack shell and claws of crabs and remove meat.
  8. To make the sauce, heat oil in a medium saucepan over medium-low heat. Cook tomatoes and chillies, covered, stirring occasionally, for 10 minutes or until soft and thick. Stir in garlic, dried basil and zest. Simmer for 2 minutes. Stir in cream. Season. Simmer until hot. Stir in crab meat and fresh basil.
  9. Cook pasta in a large saucepan of boiling salted water for 2-3 minutes or until just cooked. Drain.
  10. Garnish pasta and sauce with basil. Serve with lemon wedges and bread.



  • To kill a live crab humanely, place in the freezer for about 30 minutes – you want to render them insensible, but do not want to freeze them. Once chilled, they should be killed quickly by dropping into boiling water. See for more information.
  • If fresh crabs are unavailable, you could use 400g fresh or frozen crab meat.
  • If you prefer a smooth sauce, you can blend and strain before serving.
  • This dish is very rich and would be great served with a simple green salad.