Sunday, 22 November 2009

Fine Pasta with Crab

Along with the dover sole and king prawns that we bbq'ed, we also bought a couple of crab from the fisherman's hut in east wittering.  It makes a perfect seaside lunch for 2.  

- Gently cook 1 chopped clove garlic, 1/2 finely sliced red chilli, 1 tablespoon coriander, grated zest 1/2 lime and 2-3 finely sliced spring onions, until soft.
- Add 35g brown crab meat, 150ml white wine and simmer for 10 mins until quite a thick texture.
- Cook some 150g linguine.
- Just before the pasta needs draining add 60g white meat to the brown meat, together with another tablespoon coriander, the zest of the other 1/2 lime and a squeeze of lime juice.
- Add about 1 mug of the pasta to the sauce, then drain the pasta, add to the crab and sprinkle with parsley.

The chilli gives a lovely bite, and the cooking of the brown meat, gives it a great strong flavour that is missing from some crab dishes - a great recipe.

This recipe also reminds me that with nigella's cooking, you really to have quite a lot of white and red wine on the go - best stock up on some cheap wine otherwise it gets expensive!

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