Crab Spag Nam Jim

A crab shell with red chillies and a halved lime

Inspired by a classic salad from Skye Gyngell – not someone I’d automatically associate with Asian food, but what the heck – I turned this into a pasta supper. It might sound odd to include Parmesan here, but it works. Honest! The key to this is to use only the best quality fish sauce* you can find. A traditional Nam Jim dressing would include coriander roots and stems, and if you wish to ruin the dish please feel free to do the same – can you tell I’m not a fan?

Feeds Two

  • 220g Spaghetti
  • 120g Crab [mixed brown and white meat]
  • 1 Banana Shallot
  • 2 Red Chillies
  • 1 Clove of Garlic
  • Juice of 1 Lime
  • A pinch of Palm Sugar
  • 3 tbsp Fish Sauce
  • 60g Parmigiano Reggiano [grated]

Whilst the pasta cooks, finely dice the shallot and chilli and soften with the crushed garlic in a little oil. Add the rest of the ingredients and a ladle of the pasta water. Allow the al dente pasta to finish cooking in the sauce.

*Readers of my recent Vietnamese adventure will remember that Uyen recommends the Three Crabs brand.

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