Nigella's Crab Pasta

I just love everything Nigella! I love the simplicity of all her recipes. And they are quite flavorful, too!

A friend of my dad's recently sent us a shipment of mud crabs from his farm. I made several batches of stir-fried crabs - one a Vietnamese-style tamarind crab then the Malaysian Ketam Sri Wangi. (will post the recipes when I have the time).

The small crabs left after we sorted out the large ones for the stir-fry were steamed for later use. I was pondering what to do with them as I almost never cook with already-steamed crabs. I decided to make some pasta with the meat.

I just followed Nigella's recipe, but left out the watercress which is rather hard to find locally, and I am a bit squeamish of raw greens grown on freshwater plots (but I do eat a LOT of veggies).

I used up two medium-sized crabs, although I think I should have used more. There were only two crabs left, so I used crab sticks as extenders. However, I do caution against using too much of it as it has a different flavor versus the real crab meat. This "sauce" tastes better if you leave it to marinade about a day in the refrigerator before tossing it with the freshly-cooked pasta.