10 Minute Empty-Fridge Pasta Supper With Crab, Pancetta, Chilli And A Splash Of Vodka

After three days of eating boring sandwiches and dire festival-stall food, I need something that really tastes great for my tea tonight. Problem is, I am really hungry and the fridge is really empty. Luckily, I find one of my life-saving cans of white crabmeat right at the back of the cupboard. Canned crab was invented for tossing with pasta!

For more scrum pasta recipes go to Presto Pasta Nights

Serves 2
1/2 x 500g pack fresh tagliatelle
1 compartment of cubed pancetta (about 80g)
2 garlic cloves, finely chopped
1 rosemary stalk, or whatever herbs are still alive in the bottom of the fridge
1 large, very ripe tomato, roughly chopped
2 dried red chillies or 1/2 tsp flakes
good slosh of vodka
170g can white crabmeat, drained
squeeze of lemon juice or a few drops of balsamic vinegar

Bring a large pan of salted water to the boil.

Meanwhile, cook the pancetta in a small saucepan for 5 minutes, adding the garlic for the last minue or so. Carefully tip off the excess oil.

Add the rosemary, thyme or whtever you're using and the tomatoes and crumble in the chillies. Bubble for a couple fo minutes until the tomatoes turn pulpy.

By now the water is probably boiling so add the pasta and cook for a couple of minutes or so according to the packet instructions.

Pour the vodka into the tomato pan and bubble for 3 - 4 minutes.

Drain the pasta and return to the pan. Toss with the crab and the pancetta sauce and add a squueze of lemon to taste. Grind over plenty of fine black pepper and eat quickly!