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

Step 1
Heat the oil in a non-stick pan and cook the tomatoes and garlic for 3-4 minutes. Add the crab meat.

Step 2
Cook the pasta in plenty of boiling salted water until al dente. Drain well, then toss through the sauce.

Step 3
Add the parsley or basil, season to taste with salt and pepper, and finish with more extra-virgin olive oil.


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Browse the May Catalogue