Crab Linguine Recipe

25 Feb

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Crab Linguine Recipe

Serves 4
400g linguine (I used fresh linguine from an Italian Deli in Holland Park)
1tbsp olive oil
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1tsp fennel seeds, crushed
1 lemon
200g brown crabmeat (get this from your local fishmonger or M&S do some quite nice crab)
200g white crabmeat
Small bunch of flat-leaf parsley, roughly chopped (I used micro cress instead)
Extra virgin olive oil, to finish

Cook the pasta in a large pan of salted boiling water until al dente.

Meanwhile, heat the olive oil in a frying pan over a medium-low heat and fry the garlic, chilli and fennel seeds for a couple of minutes until soft by not coloured. Add the zest of half a lemon and the juice of all of it, and then stir in the brown crabmeat.

Drain the pasta, reserving a few spoonfuls of the cooking water, and toss with the sauce, along with the white crabmeat and parsley. Add the extra water if the dish seems a little dry. Season to taste, and divide between bowls.

It’s good to give the dish height, so if you have tongs lift out the pasta with these, hold the pasta over the serving bowl and twist the bowl as you slowly place the pasta into the bowl to twist it into a mound and give it height.

Drizzle each bowl with a little extra virgin olive oil, and serve immediately.

I then grated some parmesan on top and finished the dish with micro cress (red amaranth and rocket I think). You can buy micro cress in good greengrocers, I know Selfridges Food Halls do it too.

 

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