Crab Pappardelle Arrabbiata

• 200g Pasta Reggio Egg Pappardelle
• CONFIT CHILLI OIL
• 5 long red chillies
• 2 bay leaves
• 4 cloves garlic
• 250ml olive oil
• 1 tbsp red wine vinegar 

• 4 tbsp confit chilli oil, (see recipe above)
• ½ a clove garlic
, finely sliced
• 1 tsp dried chilli flakes
• 2 tsp fennel seeds, toasted
• 1 tbsp confit chilli and garlic, (see recipe above)
• 400g cherry tomatoes, halved, plus extra to serve
• 1 tbsp butter
• 100g white crabmeat
• 1 tbsp lemon juice
• ½ a small bunch flat-leaf parsley, finely chopped 

STEP 1 Prick the chillies with a knife and put in a small pan with the bay leaves and garlic. Cover with olive oil and cook gently over a low heat for 45 minutes or until they’re softened. Cool. Pick out the chillies and remove the skins and stalks, and scrape out the seeds. Chop then put in a jar with the garlic, red wine vinegar and the infused oil.

STEP 2 Heat 4 tbsp of the confit oil in a frying pan and cook the fresh garlic, dried chilli flakes and fennel seeds for 3 minutes, then add the confit chilli and garlic bits, and cook for another 2 minutes. Add the tomatoes and simmer gently for 1 hour. Blend the sauce with a stick blender until smooth (keep the rest of the chilli oil in the fridge to use later).

STEP 3 When you’re ready to serve, cook the pasta in a large pan of lightly salted boiling water following pack instructions. Drain, reserving some of the cooking water.

STEP 4 Add the butter, crabmeat, samphire and lemon juice to the sauce with some seasoning, then add the pasta and toss really well, adding a little of the cooking water to loosen if needed. Stir through the parsley, divide between two plates and scatter over a few more halved tomatoes, to serve.