Stefano de Pieri is a celebrated Australian chef, raconteur, author and TV presenter who also has his own wine label. As his Prosecco features in our May catalogue's wonderful degustation line-up we asked him for a recipe that would suit all three white wines. Buon appetito!
Spaghetti con Racchio (serves 4)
50mls olive oil
4 Roma tomatoes, peeled, seeded and chopped
1 clove garlic, finely chopped
200g (or more) crab meat
300g egg pasta
Freshly torn flat-leaf parsley or basil
Salt and pepper
Heat the oil in a non-stick pan and cook the tomatoes and garlic for 3-4 minutes. Add the crab meat.
Cook the pasta in plenty of boiling salted water until al dente. Drain well, then toss through the sauce.
Add the parsley or basil, season to taste with salt and pepper, and finish with more extra-virgin olive oil.
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