Summer by the seaside or lunch in town, ‘Crab Linguine’ is possibly one of the simplest, yet most delicious taste sensations out of the pasta bible! It is disarmingly easy to knock up and really only has 4main ingredients to it! The key is the crab – and after many years trying different options I think a mix of brown and white crab meat is the answer. This combined with garlic, red chilli, some cherry tomatoes and a smattering of parsley is all there is to it – and some really good linguine or tagliatelle. If you are feeling particularly sinful a touch of cream can be added – but honestly it does not need it – the combination of mixed meat creates the depth and all the richness that is required. To find out more about Lardersaga click here
Lardersaga’s Crab Linguine
Published: June 26, 2012
2 garlic cloves, peeled and finely sliced
1/2 red chilli, finely sliced
1 fresh dressed crab
200 gms of cherry tomatoes – halved (use really tasty ones)
200 gms of linguine or tagliatelle
Salt and Pepper
1. Put one large pan of salted water on to boil – for the pasta. Put 2 plates in a warmer!
2. In a separate pan, splash in some olive oil and pop in the garlic and chilli – cook on a medium heat for 4 minutes, and now pop in the halved cherry tomatoes, stir to coat with the garlic and chilli and cook gently so the tomatoes break down slightly.
3. When the water is boiling put the pasta in the pan and cook as instructed on the packet.
4. Meanwhile add the mixed crab meat to the tomato mixture and stir thoroughly to make sure the crab meat is all hot.
5. Before draining the pasta take out a cupful of the pasta water and reserve. Now drain the pasta, add in the crab mix and stir really well, add a little of the reserved pasta water if the sauce needs to be loosened slightly. Add a good pinch of maldon sea salt and a very good twist of ground black pepper, and serve with finely chopped parsley on top, serve on warmed plates.
More chilli or garlic can be added depending on personal taste and as mentioned earlier a slug of cream can also be put in the sauce.
Most fishmongers sell dressed crab – do always check the sell by date, and if it smells funny don’t risk it!
‘De Cecco – Linguine No 7′ is perfect for this dish as is ‘Cipriani – Tagliarelle’ – but this is really only sold in Italian delis and very large supermarkets.