6.6.11

CRAB LINGUINE

Wandering round Brigton on Saturday we passed a lovely looking fishmonger and popped in to pick up some freshly caught and cooked crab pinchers.



I was going to make a delicious avocado and crab salad on Sunday, but felt like something much more sumptuous so decided to make crab linguine.

For 3 hungry people

1 cooked crab
240g spagetti
Olive oil
4 garlic cloves, crushed
2 anchovies
1 glass of white wine
1 tbsp double cream
1 spoon creme fraiche
Juice and zest of half a lemon
Parsley

Smash the crab shell using a rolling pin. Be sure to wrap the pinchers in a plastic bag or something similar so bits of crab shell don't fly all over the kitchen! Once you have cracks in the shell you can use a chopstick to poke and pull all the bits of crab meat out of the shell. Set the meat aside.

Put some water on to boil, and as soon as it's boiling add a pinch of salt and 80g spagetti per person (I made this for 3).

Heat the olive oil in a heavy bottomed frying pan and add the garlic and chopped anchovies. Fry gently. After a couple of minutes add the crab meat and stir fry for a further couple of minutes. Remove the crab and garlic and put in a bowl to one side. Put the pan back on the heat and add a glass of white wine. Swish it round the pan, and let it bubble away until you can't smell the alcohol coming off it anymore. Add the cream and creme fraiche and stir.

When the spagetti is cooked, drain and add to the wine/cream mix with a spoonful of the pasta water. Mix together and tip the crab in. Add a squeeze of lemon, a grate of lemon zest and a large handful of parsley, combine with the pasta and crab, and serve.
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