600g saffron angel hair pasta
200g blue swimmer crab meat
200g baby spinach
Salt and pepper
100mL Mount Zero olive oil
1 long red chilli, seeded and finely diced
2 garlic cloves, peeled and crushed
100mL white wine
200mL fish stock
1/2 cup continental parsley, finely chopped
1 lemon, cut in half
In a large saucepan (large enough to add the pasta when required), heat the olive oil over medium heat.
Fry the garlic and chilli for just 1 or 2 minutes to release the flavours.
Then, add the clams and deglaze with white wine and fish stock. Cover with a lid until the clams have opened up (about 3 minutes).
Meanwhile, cook the pasta in salted boiling water for 4 minutes, strain and add it to the clams. Add the crab meat and the butter, stirring gently so as not to break the angel hair pasta. Add the baby spinach and finish by checking the seasoning.
Serve in a large bowl, sprinkle the parsley and squeeze the lemon over it, and add a little bit of extra virgin olive oil to finish.
Recipe by Chef Philippe Desrettes, Craigs Royal Hotel
The unique terroir of the three regions – Daylesford & The Macedon Ranges, The Pyrenees, and Ballarat – come together in this book to showcase all they have to offer…
Golden eggs from nearby farms, milk and cheese as well. Sourdough and artisan breads, with homemade jams to spread. Lamb, beef, pork, venison, pheasant, duck, free range chicken, spatchcock, fresh seasonal and organic fruit and vegetables, and honey from the gods.