Another day, another pasta recipe.
You may remember some time ago I mentioned that my pal Soph and I were starting a new project; eat, live, be joyful. Essentially we meet every so often and discuss food and recipes, and this crab linguine was the product of one such discussion.
Fresh, simple, tasty. Tick, tick, tick! The joy of this meal is that is it made with just a handful of ingredients, most of which you will find in your cupboard already. Hurrah!
You will need (for two).160g linguine2 garlic cloves200ml fish stockZest of one lemon1 red chilli1 tin crab meatHandful fresh parsley Parmesan to serve
Start by putting your linguine on to cook and your pasta bowls in the oven to warm. People mock me for this but I strongly believe warm plates are an essential. Seriously.
Chop or crush your garlic cloves - I'm firmly in the shove them in the garlic press and crush camp - and gently fry in a little oil in a small saucepan.
Add the fish stock and lemon zest (I use this zester which is just so fab) to the stock pan and simmer for a few minutes before adding the chopped chilli. Simmer gently until your linguine is cooked.
Drain the pasta.
Stir the crab meat and roughly chopped fresh parsley in to the stock mixture.
Stir in to the drained pasta and serve with grated parmesan.
It really is so simple and so fresh and delicious! I made this with fresh crab when I was in Margate recently which was next level tasty - definitely worth it if you can get hold of the fresh stuff. I think this would also work well as a starter for a dinner party; scale the portion sizes right down (30g linguine per guest?) and you've got a light, fresh (and so simple to prepare!) first course. If the Italians can have pasta to start, then why can't I?
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