Chilli Crab Linguine
30 minutes
4
This simple and easy recipe is a great way to enjoy the sweet, delicate flavours of fresh Cornish crab.
- For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine for 7-8 minutes, or according to packet instructions, until al dente.
- Meanwhile, for the sauce, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli. Gently fry for about 1-2 minutes, or until softened but not coloured. Stir in the crabmeat and cook for another minute, or until heated through.
- Add the wine to the pan and cook until most of the alcohol has evaporated.
- Drain the linguine, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season to taste with salt and freshly ground black pepper and serve.
Author
Details:
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Author: Angela Hartnett, via BBC Food
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Prep time:
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Cook time:
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Total time:
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Serves: 4
Ingredients:
- 1 whole cooked crab, picked, or about 100g/4oz brown crab meat and 200g/7oz fresh white crab meat
- 55ml/2fl oz olive oil
- 1 garlic clove, finely chopped
- 4 spring onions, finely chopped
- 0.5 tsp finely chopped red chilli
- 275g/10oz picked fresh white crabmeat
- 25ml/1fl oz dry white wine
- 1 tbsp chopped fresh flat leaf parsley
- 1 tbsp chopped fresh basil
- Salt and freshly ground black pepper
- 315g/11oz linguine
- 25g/1oz sea salt