Sometimes a simple recipe with very few ingredients blows you away, this dish does just that. The key is to buy good quality ingredients as there's nowhere to hide with a dish like this.

Serves 4


  • 200g white crab meat
  • 100g pecorino romano finely grated
  • 350g spaghetti
  • 4 tbspolive oil
  • 2 tsp back peppercorns crushed, extra to serve 


Spread the crabmeat out onto a plate and loosen with a fork - this will help take off the chill of the fridge (if the crabmeat is too cold, the cheese could clump).

Put the percorino in a bowl and gradually whisk in 4 tbsp of room temperature water. 

Cook the spaghetti in lots of boiling salted water until just tender, then drain, saving a cup of the cooking water. 

Put the olive oil in a wide shallow pan and gently heat the pepper for a couple of minutes. Tip in the drained spaghetti and 2 tbsp of the cooking water. Stir a few times, then add the cheese and toss. It should come together to make a creamy sauce that coats the pasta.

Add the crab and toss briefly to warm through. Serve on warm plates with an extra sprinkle of pepper.


Recipe and image Olive Magazine