If you’re like me and seafood is life, but can sometimes seem a little pricey, then this is a great way to transport yourself to the sunny coastline oozing with classic seafood dishes at a fraction of the cost!
I have created a light and summery crab linguine, perfect for a mid-week meal or even to impress on a date night (just beware of linguine flicking all over your face!).
Ingredients (Serves 2)
- 1 x tinned brown crab meat, drained
- 1 x tinned white crab meat, drained
- 160g dried linguine
- 0.5 white onion, finely diced
- 2 garlic cloves, peeled and minced
- 0.5 fresh red chilli, deseeded and finely sliced
- 0.5 courgette, julienne
- 2.5 tbsp white wine
- 3 tbsp extra virgin olive oil
- Fresh flat-leaf parsley, roughly chopped
- Parmesan, grated (optional!)
Method
- Boil a medium-sized pan of salted water and cook linguine for 1 minute less than packet instructions (should be al dente!). Stir occasionally.
- While the pasta cooks, heat 2 tbsp of olive oil, in a pan large enough to hold all the pasta, with the chilli and garlic, until fragrant.
- Turn up the heat and add the white wine and courgette. Simmer until the wine and olive oil come together.
- Then take off the heat and add the crabmeat and 1 tbsp of olive oil. Mix well to break up meat.
- When the pasta is cooked, place the crab pan back on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce, adding a tbsp of reserved pasta water.
- Off the heat, add parsley and season. Stir until well combined (add a little more water if too sticky!).
- Garnish with remaining parsley, chillies and a grating of parmesan!
I would love to hear what you think of the recipe or if you give the recipe a go!
“Everything you see I owe to spaghetti.” – Sophia Loren
