Martin Shanahan's crab pasta with cherry tomatoes and basil.


Serves: 4

  • 4 tbsp of extra virgin olive oil
  • 2 cloves of garlic finely sliced
  • 1 medium red onion finely sliced
  • 220 grams of cherry tomatoes cut in half
  • Zest and juice of one lemon
  • 400 grams of white crabmeat
  • 250 grams of spaghetti
  • A good handful of fresh basil leaves, finely chopped


  1. In a large frying pan heat the olive oil
  2. Add the sliced red onion and garlic and cook gently
  3. Add the cherry tomatoes and increase the heat for 3 minutes
  4. Add the lemon juice and zest, season with salt and black pepper
  5. Remove from the heat and fold in the white crabmeat, basil and cooked spaghetti
  6. Mix together gently and serve in a large family dish to be shared at the table