Richard’s crab linguine

Richard’s crab linguine

By
From
The Sunday Night Book
Serves
3
Photographer
Patricia Niven

My brother-in-law Richard is a very competent cook and this is something that regularly appears at his house. I absolutely love it and would almost certainly have it on my desert-island-dish list. The original recipe comes from the wondrous Laura Santtini’s book Easy Tasty Italian – but, like all these sorts of things, Richard now has his own version, and I have a version of his version! I use a dressed crab, if I can find one, and an average one of those is ample for three people. Otherwise, I use a tiny bit more white meat than brown.

Ingredients

Quantity Ingredient
270g linguine
1 small whole dressed crab
or 120g brown meat and 150g white meat
2 garlic cloves, roughly chopped
small handful flat-leaf parsley, roughly chopped
1 teaspoon chilli flakes
1 lemon, zest finely grated and juiced
100ml extra virgin olive oil
sea salt

Method

  1. Bring a large saucepan of salted water to the boil, add the linguine and cook as instructed on the packet – depending on the brand, the suggested cooking time can vary from 8–12 minutes.
  2. While the pasta is cooking, put the garlic, parsley, chilli flakes and lemon zest into an upright blender or the goblet of a stick blender. Add a couple of tablespoons of the olive oil and blend to a paste. Add a good pinch of salt and the rest of the olive oil, along with half of the lemon juice, and briefly blend again.
  3. Check through the crab for any tiny shards of shell, then put the meat into a bowl. Pour in the mixture from the blender and stir well. Check the seasoning and add more lemon juice, chilli or salt as you feel inclined.
  4. Once the pasta is ready, drain well and return to the pan. Stir in the crab mixture thoroughly, then serve immediately, perhaps passing around some extra lemon for squeezing on top if you haven’t already used all the juice.
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