A refined take on a coastal Italian classic, this Spaghetti Crab Pasta from Windsor Wine Room brings together delicate Blue Swimmer Crab, white wine and subtle heat in a dish that feels both elevated and effortless. Created by chef Immy, the recipe reflects the restaurant’s relaxed yet considered approach to dining, where thoughtful flavours and quality produce take centre stage. Finished with fried shallots, fresh chives and cracked black pepper, it is a simple but beautifully layered pasta designed to be shared over good wine and even better conversation.
LifestyleSpaghetti Crab Pasta
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02 June 2026
Ingredients
- 160g spaghetti
- 1 tbsp garlic mince
- ½ tbsp chilli mince
- 100g Blue Swimmer Crab
- 150g white wine
- 5g parsley
- 20g kombu extract
- Salt, to taste
- 10g chives
Garnish
- Cracked black pepper
- Fried shallots
- Olive oil
Method
- Gently confit the garlic and chilli mince in olive oil until fragrant.
- Add the Blue Swimmer Crab and cook until just halfway opaque.
- Deglaze the pan with white wine and allow it to reduce by one third.
- Stir through the parsley and kombu extract, simmering briefly for 15–30 seconds.
- Add the cooked spaghetti and toss to emulsify with a little pasta water and seafood court bouillon.
- Season to taste.
- Finish with cracked black pepper, fried shallots, chives and a drizzle of olive oil before serving.
https://www.windsorwineroom.com.au/
60 Chapel Street, Windsor
@windsorwineroom
