Crab Linguine with Chilli and Garlic
These ingredients are both easy to prepare and satisfying to eat, so they make for a convenient mid-week supper. Purists use fresh crab which is great if you have access to it, but I find the prepared pots of chilled crabmeat that are widely available very convenient and easy to use.
Ingredients: (Serves 2)
100g pot of brown and white crabmeat
100g pot of white crabmeat
200g dried Durum Wheat linguine
3 cloves garlic, finely sliced
1 red chilli, deseeded and thinly sliced
Handful of flat leaf parsley, roughly chopped
60ml white wine
Juice of 1 lemon
Fry the chilli and garlic in a thick bottomed pan on a medium heat in olive oil for two minutes until soft, but not brown.
Now add all the crabmeat and warm it through on a medium heat and deglaze the pan with the white wine and lemon juice. The mixture should have a loose texture without being too adhesive. Keep the pan warm with a lid on at a low heat while cooking the linguine.
Boil the linguine in a large pan of salted water for the prescribed time until it just al dente – usually 10 minutes. Drain the linguine and serve it in warm shallow bowls topped with the crab mixture and chopped flat leaf parsley.
I would serve that with a coastal white wine such as September's Wine of the Month - Forest Hill Chardonnay.