Spaghetti with Fogo crab and breadcrumbs
By Lorenzo LosetoIngredients
PASTA
400 g spaghetti
1 cup cherry tomatoes
120 g beef
50 g bread crumbs
4 large basil leaves
1 tablespoon chopped chives
1 tbsp. chopped chives
radish sprouts
2 chopped garlic cloves
1 chopped shallot
TOMATO JAM
200 ml tomato juice
a pinch of salt to taste
a dash of lemon juice to taste
50 ml olive oil
1 tablespoon of xanthan
PREPARATION
Sauté the shallots and garlic in olive oil and butter.
Add the cherry tomatoes and cook for 5 minutes.
Deglaze with white wine and add the crab, herbs and boiled pasta.
Cook until hot.
Plate the pasta and finish with the breadcrumbs and more herbs.
Drizzle with tomato jam and add radish sprouts.
TO SERVE
Plate the pasta and finish with the breadcrumbs and more herbs.
Drizzle with tomato jam and add radish sprouts.
