Spaghetti with River Crabs

Ingredients

• 400 g spaghetti
• Salt
• 130 g river crab (canned)
• 70 g pancetta slices
• 140 g arugula
• 50 g black olives
• 1 clove garlic
• 3 tbsp butter
• 4 Tbsp breadcrumbs
• 0.5 tsp lemon zest
• 40 g parmesan (grated)

Instructions

1. 1.

   Cook the spaghetti in plenty of boiling salted water until al dente. Rinse and drain the crabs. Cut the pancetta into small pieces. Wash the arugula, trim tough stems, and shake dry.

2. 2.

   Finely chop the olives and peel the garlic. Melt the butter in a pan. Add the pressed garlic, breadcrumbs, and lemon zest; cook until golden yellow. Season lightly with salt, then add the pancetta, olives, and crabs.

3. 3.

   Drain the pasta, let it drain, and toss with half of the arugula. Plate on warmed dishes, sprinkle with parmesan and the remaining arugula, and serve.