members recipes
Crab and chilli Linguini
Added by pennysaints | Sat 07 Feb 2009 @ 19:34
If you have the crab ready to use this only takes 15 mins start to finish!
Ingredients
2 cloves garlic
1 tsp sea salt
1 large red finger chilli
1.25kg undressed crab,
or 200g white,100g brown meat125ml extra V olive oil
zest and juice of lemon
500g linguine
handful parsley copped
handful watercress torn up
Method
How to cook
1.Put a large pan of water on to boil for the pasta.
2.In a large pestle and mortar pulverise the peeled garlic cloves with the salt, so that it makes a smooth paste. Then add the chopped and seeded chilli and crush again.
3.Tip in the crab meat, breaking it up gently with a fork, and pour in the oil. Zest the lemon into the mortar and then add the juice. Using a fork, beat well to mix, and then you are ready to cook your pasta.
4.Drain the pasta and tip into a warmed serving bowl. Immediately pour over the crab sauce and toss the pasta about in it, then throw in the parsley and watercress and toss again
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tried this recipe or a similar one? share your tips...
l had a craving for this this yesterday and all the restaurants were closed.!<br /> l made it and in completely wrecked the kitchen.<br /> <br /> It was fantastic, the when l added the chilli crab pesto to the linguini, it fused with the paste and slightly cook a little, creating a beautiful coral colour texture and taste,and with green of the parsley and watercress ...its looked spectacular...<br /> added lots of freshly ground black pepper and of course a mountain of Parmesan..<br /> <br /> Thanks Jamie!
The recipe is fine but the crab will be stone cold. If you use tinned crab claw meet which incidentally <br /> Is mega expensive inAustralia ie $30 for 16 ozs, you need to dry an onion add the crab and warm in through. Also good if you make this more economic by adding prawns and a few veg which gives in more eye appeal ie asparagus (which is being imported from Peru and Bosnia at present to my horror) or snow peas.<br /> Kate
Wow, just made this and it is gorgeous. Added the capers too. Made enough to have for lunch cold tomorrow and even made it with tinned crab (probably a sin but it was easy and cheap!). Thanks for this.
Just made this ish, wass lovely but 500g poss too much pasta as not enough sauce
Isn't this Nigella Lawson's recipe? I remember making it. Was a little bland.
We had this dish at the JO restaurant in Bath, where they also added capers, delicious & quick to prepare.