16 November 2017
Liz Robb
Recipe: Crab And Tomato Linguini
Ingredients
Preparation
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Separate the white crab meat from the brown.
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Deseed and finely slice the chilli, peel and finely chop the clove of garlic and then trim and finely chop the spring onions. Quarter the tomatoes.
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Cook the linguine until al dente, according to the instructions on the packet. Drain, keeping a little of the cooking water, and return to the pan.
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Meanwhile, in a wok, heat the olive oil and gently saute the chilli, garlic and spring onions for 2 minutes. Add the tomatoes and cook for a further 2 minutes.
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Stir in the brown crab meat; add a splash of the pasta cooking water if necessary.
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Stir the mixture into the linguini and heat through. Add the cream, stir well and season with salt and black pepper.
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Spoon the pasta into 2 bowls then top each with the white crab meat. Garnish with finely chopped parsley leaves and serve immediately.
A really simple dish needing few ingredients, with the delicious flavours of fresh crab and baby plum tomatoes. As an alternative to adding cream, try including lemon juice and zest instead.
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