Ingredients

• 100g/3½oz pancetta
• 1 tbsp extra virgin olive oil
• 2 garlic cloves
• crushed
• 10 vine-ripened tomatoes
• chopped
• 1 x 400g/14oz tin chopped tomatoes
• 250ml/9fl oz fish stock
• 1 red onion
• left whole
• peeled and trimmed
• ½ fresh green chilli
• deseeded and chopped
• pinch saffron
• ½ tsp sugar
• 500g/1lb 2oz dried spaghetti
• 600g/1lb 5oz mixed cooked brown and white crab meat
• handful chopped fresh parsley
• 3 tsp capers
• rinsed and chopped
• knob of butter
• salt and freshly ground black pepper

Directions

• Fry the pancetta in a large lidded saucepan over a medium heat for 5 minutes. Reduce the heat and add the olive oil and garlic and cook gently for 2 minutes. Add the fresh tomatoes
• tinned tomatoes and fish stock and simmer for 5 minutes. Add the whole onion
• chilli
• saffron and sugar and simmer gently for 10 minutes with the lid on.
• Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.
• Stir the crab meat into the tomato sauce and simmer for 2 minutes. Add the parsley and capers and cook for a further 2 minutes. Remove the whole onion and discard.
• Drain the spaghetti and add to the tomato sauce along with a knob of butter. Stir well to coat the spaghetti with the sauce
• transfer to platter and serve.