Crab Spaghetti with Tomato & Caper sauce

100g Pancetta

1 Tbsp Rapeseed Oil

3 Garlic Cloves, peeled and crushed

8 vine ripened Tomatoes, chopped

400g tin Chopped Tomatoes

200ml Fish Stock

1 Red Onion, peeled, trimmed and left whole

1 Green Chilli, deseeded and chopped

Pinch Saffron

0.5 Tsp Sugar

400g Spaghetti

300g White Crab Meat

100g Brown Crab Meat

25g Parsley, leaves picked and chopped

3 Tsp Capers, rinsed and chopped

Knob of Butter

Sea Salt & Freshly Ground Black Pepper

Fry the Pancetta in a large saucepan over a medium heat for about 5 minutes until fat rendered

Reduce the heat and add the Rapeseed Oil and Garlic

Cook gently for 2 minutes

Add the fresh chopped Tomatoes, tinned Tomatoes and Fish Stock. 

Simmer for 5 minutes

Add the whole Red Onion, Chilli, Saffron and Sugar and simmer gently for 10 minutes with the lid on

Bring a large pan of salted water to the boil and cook the Spaghetti according to packet instructions

Stir the Crab Meat into the Tomato Sauce and simmer for 2 minutes

Add the Parsley and Capers and cook for a further 2 minutes

Remove the whole Onion and discard

Drain the Spaghetti and add to the Tomato Sauce along with a knob of Butter

Stir well to coat the Spaghetti with the sauce

Transfer to serving plates sprinkling over some Chopped Parsley