🦐 Gamba Pasta

By Katharina Lindacher

🦐 Gamba Pasta

Do you want to surprise your guests with an extravagant creation?

Say no more!

With this recipe you will really make an impression and without much effort. With our Holycrab crab essence you can conjure up a pasta dish on the table in no time that will knock any restaurant critic off their feet. This is how you shine at every dinner party.


  • 150g crab meat from regional wild catch (e.g. from red American swamp crab)
  • 200ml J.Kinski HOLYCRAB crab essence
  • 160g pasta
  • 6 ripe, large tomatoes
  • 2 cloves of garlic
  • 2 shallots
  • 20 leaves of basil
  • 2 sprigs of thyme
  • 2 small chili peppers
  • Salt
  • olive oil

And so it goes:

  • Cook your pasta in salted water according to package instructions. Cut the stem out of the tomatoes and score them in a cross shape on the other side of the peel.
  • Now add 3 tablespoons of olive oil, the garlic clove (pressed), the halved chili peppers, 8 basil leaves and the thyme sprigs to a pan. Peel the shallots and cut them into small cubes. Now the water should also boil.
  • Blanch the tomatoes in hot salted water for about 20 seconds and then rinse them with cold water. Peel off the shell and remove the core. Dice the pulp. Put the diced tomato pulp into the prepared pan, salt it and heat it slowly at the lowest level until it becomes a sauce after about 10 minutes.
  • Add the shallot cubes and turn the stove to high. Now the pasta goes into the cooking water (cooking time for 9-11 minutes). Now add the crab essence to the pan - enough to reach the best sauce consistency for you - and add the crab meat. After about half a minute, toss the finished pasta in the sauce and serve everything on the plates with some fresh basil.