You can't really go wrong when it comes to combining fresh crab with pasta and this super simple dish delivers on all fronts! A perfect weekday summer supper that is sure to impress!
- 400g linguine
- 4 tbsp extra-virgin olive oil
- 1 red chilli, deseeded and chopped
- 2 garlic cloves, finely chopped
- 1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
- Small splash, about 5 tbsp, white wine
- Small squeeze of lemon (optional)
- Large handful flat-leaf parsley leaves, very finely chopped
- Bring a large pan of salted water to the boil and add the linguine.
- Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn’t stick.
- While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably.
- Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine.
- Simmer everything until the wine and olive oil come together.
- Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
- When the pasta has had its cooking time, taste a strand – it should have a very slight bite.
- When it’s ready, turn off the heat.
- Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
- Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt.
- Stir everything together really well, adding a drop of pasta water if it’s starting to get claggy.
- Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon.
- Serve immediately!
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