673. Crab Linguine
A little while back, Pie came home from work with a surprise for me. Handing over a carrier bag I found it was filled with 2 huge crabs. I’ve never even cooked with crab from a can before, let alone fresh crab which I have to get out of the shells. I found a tutorial online and got to dismantling them. It took a good while but I ended up with a lot of crab meat (so much so that we ate crab the entire weekend). Friday night’s dinner was this crab linguine. It’s a really simple pasta dish where the crab is just mixed with olive oil, lemon juice, a little chilli and some parsley so that the sweet flavour of the crab is the main star and isn’t overwhelmed. It was delicious and was definitely a great way to eat the crab. I also made crab cakes - the recipe for those can be found on my other blog.
Recipe - Serves 2
- 1 crab
- 6oz linguine
- 2 tbsp olive oil
- 2 cloves finely chopped garlic
- 1 finely chopped red chilli
- 1/4 cup dry white wine
- 2 tbsp chopped fresh flat-leaf parsley
Prepare the crab - this great video takes you through it step by step.
Cook the linguine according the packet instructions, drain and set aside.
Gently head the olive oil in a large frying pan. Add the garlic and chilli and cook for a couple of minutes, stirring regularly to make sure the garlic doesn’t brown. Add the crab and cook for another minute. Pour in the white wine and cook for 3-4 minutes until the liquid has mostly reduced.
Add the linguine to the pan with the parsley and toss together. Cook for a further 1-2 minutes until the pasta is heated through.
673 down, 1123 to go
