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Chilli Crab Spaghetti with Tomatoes and Spring Greens


20 minutes

Curated by Stuart Kilpatrick, head chef at The Prince Regent in London. This dish replicates The London Shell Co’s ethos by collecting some of the finest ingredients that can be found around the British isles and bringing them together in one delicious dish. Pair this dish with a bottle of Veltlinske Zelene (Gruner Veltliner) which has limey, white pepper notes and with a touch of salinity giving a delicious texture and mouthfeel.

7 Farmdrop products in this recipe


Here's how you do it

  1. Bring a large pot of salted water to the boil and add spaghetti and set a timer for 2 minutes less than recommended on the pack
  2. In a second pot on a low heat add the olive oil, garlic, fennel seeds and thyme sprigs
  3. When the garlic starts to caramelise add the tomatoes, tomato paste, a pinch of chilli flakes and a couple of spoonfuls of pasta water
  4. Cook until the tomatoes have wilted and the juices have reduced to form a homogenous sauce. This may require a little more pasta water
  5. Add the brown crab meat to the sauce and mix in thoroughly and taste. Season with salt, pepper and sugar as necessary
  6. Now add the white meat carefully, keeping it as chunky as possible
  7. Break half a dozen leaves off the spring greens, remove the tough stems and cut/tear each leave into 2 or 3 pieces
  8. Add the spring greens to the pasta pot (the timer should be up by now) and cook for a further 2 mins
  9. Drain the pasta and greens in a colander and return to the pot with a knob of butter, a squeeze of lemon and the crab sauce
  10. Mix and divide in to 2 warm bowls


  • 150g white crab meat
  • 100g brown crab meat
  • 1/2 punnet piccolo vine tomatoes, halved
  • 1/2 head spring greens
  • 3 sprigs thyme
  • 200g spaghetti

From the larder

  • 2 cloves garlic, thinly sliced
  • 75ml extra virgin olive oil
  • 1 tbsp tomato puree
  • Pinch fennel seeds
  • Pinch chilli flakes
  • A squeeze of lemon juice
  • Salt
  • Pepper
  • Sugar
  • A knob of butter

Suitable for

  • Dairy free

What’s in this recipe

Tythe Barn Farm

Spring Greens

1 Head (~700g)


The Tomato Stall

Organic Piccolo Vine Tomatoes

1 Punnet (min. 200g)



De Cecco

Spaghetti no. 12

1 Pack (500g)



Zdenek Vykoukal

Veltlinske Zelene (Gruner Veltliner)

1 Bottle (75cl)