Summary

Ingredients

• 500 g spahetti
• 1 bunch spring onion (s)
• 10 clove garlic
• 1 hot pepper, fresh
• 200 g crabs
• 2 cups cream, reduced fat
• 1 lemon (s)
• 4 tablespoon olive oil
• Seasoned Salt
• pepper
• basil
• nutmeg
• 1 tablespoon parmesan, freshly grated

Print Recipe Pin Recipe

Instructions

1. Heat 2 tablespoons of olive oil in a saucepan. Finely dice 2 cloves of garlic and the light and most of the light green parts of the spring onions / cut into rings. Core the peppers and cut into fine rings. Lightly fry everything in the oil. Squeeze the juice of the lemon and use it to deglaze the seared mass. Add the reduced-fat cream and 3 pressed garlic cloves. Mix with herb salt, pepper, basil and nutmeg. Add the crabs. Add the parmesan.
2. Finely dice 5 cloves of garlic and the rest of the spring onions / cut into fine rings. Meanwhile cook the spaghetti according to the instructions on the packet. Toast the garlic and spring onions in the remaining heated olive oil.
3. Put the spaghetti in appropriate plates and cover with the sauce. Top with roasted garlic.