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Summer Pasta #1 – Crab Linguine

crab linguine

I adore light summer pastas, so I thought that I would do a little series, starting with one of my favourites, crab linguine. Crab is a wonderful delicate meat. Light and fluffy and tasting of the sea. One of my favourite restaurant dishes ever, was a River Cafe starter of crab on toast with a light salad. It was so simple and gorgeous, with stunning fresh ingredients.

Growing up in Ireland, I thought that eating crabs was plain insane. Our elderly neighbour used to catch enormous ones in a bucket at a rocky beach near our house and boiled them up for her alsatian dog. I envy that dog now but at the time I felt it was an act of cruelty. I was also terrified that she would come near me with her bucket of living sideways walking friends. I was afraid of crabs, and really anything living in the sea, I remember standing on an isolated rock shrieking with horror as the crabs ascended. I thought that they would eat me. They didn’t but that’s another story.

You don’t need to go to such enormous lengths for this dish. You can buy perfectly good fresh crabmeat already prepared for you. It seems expensive at roughly £5 for a small tub, but this goes a long way, especially in this dish. If you can, it’s better to get a fresh live crab, then you have the benefit of it’s gorgeous fluffiness and the deeply savoury brown meat. I had mine delivered along with an Abel and Cole veg box, they now do lots of other things, and one of these things is fresh Cornish crab meat, which was delivered very cold surrounded by ice gel packs. Very handy for a busy girl like me. Which brings me back to the recipe, which is also very handy for a busy girl like me, as it’s super quick and tasty. This made enough for three, add more crab meat if you’ve got it.

crab linguine

Ingredients:

300g linguine
the very best unwaxed lemon you can find
flat leaf parsley, a handful, chopped
White crab meat (100g)
1 red chilli, deseeded and chopped finely
nice fruity extra virgin olive oil

Method:

Cook your linguine according to packet instructions so that it’s just shy of al dente (it will cook a little when you add it to the crab).
Heat about 2 tablespoons of the oil, add the chilli and stir for about 30 seconds.
Add the crab and stir until it’s nice and hot.
Add the linguine to the crab and chilli, and stir through, ensuring that the pasta is nicely coated, drizzle with some more oil if it’s dry. Add fresh squeezed lemon juice to taste, and some lemon zest with the parsley. Season with fresh ground S&P. Stir through and serve immediately.

It’s a keeper, I think!
Add the cooked linguine