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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep47 - Chilli Angel Hair Pasta with Crab and Pippies

Team Name: Anna & Jordan


Cook: 1hour 20mins

Serves: 4



12 cherry vine ripened tomatoes

1 tbs olive oil

4 blue swimmer crabs, cleaned, portioned

500g pippies

180ml white wine

Micro herbs, to garnish



Legs from portioned crab

700ml olive oil

2 cloves garlic, crushed

2 long red chillies, thinly sliced

Finely grated zest and juice of ½ lemon



200g 00 flour

2 eggs

1 egg yolk

1 tbs olive oil

1 tsp salt

2 tsp chilli flakes



2 slices sourdough

1 cup flat leaf parsley

1 clove garlic, crushed

2 tbs olive oil



  1. Preheat oven to 100C.
  2. To make sauce, crack crab claws and place in a small oven dish or bread tin. Pour over oil, pressing legs down to submerge.
  3. Place in the oven for 1 hour. Remove and strain, reserving oil and crab legs.
  4. Meanwhile, to make pasta, place all ingredients in a mixer fitted with a beater attachment. Beat
  5. to combine. Change to a dough hook and mix for about 5 minutes or until dough is smooth
  6. and elastic.
  7. Cover bowl with plastic wrap and set aside for 25 minutes to rest.
  8. Divide pasta dough into quarters. Pass quarters through a pasta machine on the widest
  9. setting, dusting dough with flour between rolls and rolling until the thinnest setting. Pass through an angel hair cutter. Lightly toss in flour and set aside in a single layer until required.
  10. Increase oven to 180C.
  11. To make herb crumb, process sourdough parsley and garlic to form coarse crumbs. Spread onto an oven tray in a thin layer and drizzle with oil. Season. Bake for about 15 minutes or until crisp.
  12. Place tomatoes in a small oven dish. Drizzle with oil and season. Roast for about 25 minutes or until caramelised.
  13. Steam crab bodies for 4-5 minutes until meat is just cooked. When cool enough to handle, pick out meat and set aside.
  14. To cook pippies, place wine in a saucepan over medium heat with lid on. Once wine is steaming, add pippies and cook for 1-2 minutes or until shells open. Remove from heat.
  15. To finish sauce, place 250ml of the reserved oil from cooking crab legs, in a large saucepan over low heat. Add garlic, chilli, lemon zest. Cook over lowest heat for 10 minutes to infuse. Add lemon juice, a little at a time to balance the flavour. Remove from heat and add pippis and cooking liquor. Stir in crab legs and allow to warm.
  16. Cook pasta in a large saucepan of boiling salted water until almost tender. Drain and return to pan. Add enough sauce to lightly coat and toss to combine.
  17. Serve pasta, sauce and roasted tomatoes topped with breadcrumbs. Garnish with micro herbs.