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Linguine with Crab
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158_linguine.jpg
Because pasta is so cheap, it makes sense to buy the very best you can get - it makes all the difference to your dish.

Category:
Recipes

Town/Region: Not applicable


Details: The River Cafe Cook Book is one of our favourite cook books of all time! It is packed with easy and impressive recipes like this.

Crab sourced from our own waters should be used here. Britain produces some of the best crab in the world, particularly off the coast of Cornwall.

This recipe uses live crabs. But you could use good quality fresh white and brown crab meat instead. Check out Seafood and Eat It if you want a great place to buy fresh Cornwall crab.

Serves 10

Ingredients
2 large live male crabs, about 2-3kg total weight)
OR
1 large (or 2 small) pot/s of ready prepared, fresh white crab meat / 1 large (or 2 small) pot/s of fresh brown crab meat
3 fresh red chillies, seeded and finely chopped
3 handfuls of flat-leaf parsley, finely chopped
juice of 4 lemons
3 garlic cloves, peeled and ground to a paste with a little salt
250ml (8fl oz) olive oil
500g (18oz) linguine (the best quality you can get)
sea salt and freshly ground black pepper
extra virgin olive oil

How to make it:
If you are using live crabs, ask the fishmonger to kill the crabs for you. In a saucepan large enough to hold both, bring enough water up to the boil to cover the crabs. Boil gently for 20 minutes, then remove from the water and leave to cool.

Remove the claws and legs. Break the bodies open carefully. Remove the brown meat from inside the shell and transfer along with juices into a bowl. Remove the white meat from the claws and the legs and add to the brown meat. Mix together.

If you are using ready prepared fresh brown and white crab meat simply mix together in a bowl.

Add the chilli and most of the chopped parsley, the lemon juice and crushed garlic to the crab mixture. Stir in the olive oil. This sauce should be quite liquid.

Cook the linguine in a generous amount of boiling salted water then drain thoroughly. Stir into the crab sauce, but do not reheat. Serve sprinkled with the remaining chopped parsley and a generous amount of extra virgin olive oil.




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