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Cook the San Remo Egg Pasta according to packet directions, drain.
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In a frying pan sauté the garlic, chilli, shallot, coriander root and pepper in the oil till softened.
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Add in the fish sauce and cook for about 10 seconds to release the flavour.
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Add the stock and reduce until you have a sauce that will coat the pasta.
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Toss the pasta with the sauce and add the cooked crab meat and chopped coriander leaves.
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Serve in a bowl and garnish with coriander sprigs and a squeeze of lime.