Encore Crab and Tomato Spaghetti

This delicious 'encore' recipe is brought to you by my shocking memory.

I'm talking about my medium-to-short-term memory.  Because I found this lovely-looking recipe on the internet (as usual), bought the ingredients, prepared and photographed the dish, ate it (very nice it was, too), did the washing up. Then I sat down with a magazine and enjoyed the rest of my evening. Then I went to bed, and as I was drifting off, a sudden thought hit me: "I've made that pasta dish before!"

Of course, you can't go back to sleep after that. And this is where I found evidence of prior visitation, here.  That's right, I made the same recipe less than 12 months ago. So, no point in letting these photos go to waste. And is was a lovely meal, after all.
Note: Medical research has shown that increased consumption of fatty, omega 3-rich fish may help memory retention. Oh, so that's why a diet that's high in chocolate doesn't... um, something, something.

Crab and Tomato with Spaghetti

serves 2

Ingredients
60 ml (1/4 cup) olive oil
1 onion, finely chopped
1 clove garlic, crushed
5 anchovy fillets
4 ripe tomatoes, chopped into 2cm (1 inch) pieces
200g tinned or fresh crabmeat
300g dried spaghetti or linguine
2 tblsp parsley, chopped
Method
1. Heat olive oil in a large frying pan, add onion and garlic and saute over medium heat for about 5 minutes, until softened.
2. Add anchovy fillets and stir until dissolved. Add tomato and cook for 2 minutes.
3. Stir in the crab and season to taste with salt and pepper.
4. Meanwhile, cook pasta in boiling salted water until al dente. Drain and add to crab mixture.
5. Toss to combine and serve topped with parsley and cracked black pepper. Drizzle some olive oil over the top, if desired.

Recipe adapted from gourmettraveller.com.au

Ingredients, including roma tomatoes, onion, tinned crabmeat and anchovies.

That's quite a big plate of spaghetti!

Maybe next time, I'll use Atlantic salmon instead of crab
(every bit of omega-3 helps the creaky old brain).