If you aren’t planning to feed a crowd then this is a simpler version of this delicious pasta dish than the River Cafe recipe. Its from ” Sea & Shore” by Emily Scott and is most delicious.
Ingredients
- 300 g dried linguini
- 250 g fresh white crab meat picked over for shell
- 2 fresh red chillies deseeded and finely chopped
- 1 bunch flat leaf parsley roughly chopped
- zest and juice of a lemon zest is optional
- 100 g parmesan grated
- 150 ml olive oil for drizzling
- sea salt and black pepper
Servings:
Instructions
- Bring a pan of salted water to the boil then add the pasta and cook according to packet instructions
- Meanwhile in a large bowl combine the crab meat with the parsley, chilli, lemon juice and zest and stir together.
- Drain the pasta, reserving some of the cooking water. Add the pasta to the crab along with a couple of tablespoons of the cooking water. Use tongs to thoroughly mix the pasta with the crab so that all the pasta gets a good coating of sauce.
- Serve in warmed bowls and sprinkle over a generous amount of Parmesan, a drizzle of oil and a grinding of black pepper.
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