Happy World Pasta Day!
I have been ob-sessed with this crab linguine recipe recently. No lie, one day I had it for both lunch and dinner. Okay fine, two days. In a row. And it was like the first time every time. Absolutely delicious. #NoRegrets. I’d do it again. Just look at it 😍
So, other than the joyous occasion that is world pasta day, the inspiration behind this deliousness came from an Enterprise Nation food event I went to a few weeks ago. One of the speakers mentioned that 90% of people who buy/cook crab are over 50 years old. I found that surprising? Is it just me? As much as I love food, love crab and love to cook, I realised I had never made a crab dish so, me being me, I took it as a personal challenge.
I popped into my nearest Waitrose and picked up a few bits: linguine, fresh parsley, lemons and a pack of Seafood & Eat It White Cornish Crab (the full list of ingredients is in the photo and recipe list below). What followed was 15 minutes of easy-peasy, lemon-squeezy culinary finesse and 30 minutes of blissful slurping (I know, I eat really slowly).
- 250g Linguine
- 100g White Crab
- 2 Medium Tomatoes
- 1 Medium Lemon
- 2 Tsp Extra Virgin Olive Oil
- 2 or 3 Chestnut Mushrooms (optional)
- 2 Cloves of Garlic (finely chopped, grated or crushed)
- Chilli Flakes (as much as you can handle)
- Fresh Parsley (a small handful or as much or little as you like)
- Grab a frying pan and heat your olive oil on medium heat for a couple of minutes.
- Once the oil is hot, add you garlic and chilli flakes - stir for a few minutes seasoning the oil.
- While that's going, wash and chop your tomatoes into small cubes and your mushrooms into slices and add to the pan.
- While those are cooking through, roughly chop your parsley and halve your lemon.
- Once the mushrooms in your frying are cooked through, add your crab, juice of half a lemon and ¾ of the parsley chopped (the remainder will be used to garnish the dish at serving) - allow to cook through for c.5 minutes and remove from heat/set aside.
- In a separate saucepan, add a cup and a half of water and a pinch of salt and bring to a boil. Once the water begins boiling, throw in your linguine. Allow to cook for c.5 minutes on medium heat for al dente.
- When ready, strain and add your linguine to the crab/tomato/mushroom mixture. Stir gently but thoroughly ensuring it's all fully combined.
- NB - this isn't a 'saucy' recipe, if you find yourself wanting a little 'sauce' or a wet pasta, stir in a few tablespoons of hot pasta water to the mixture.
- Serve with a lemon wedge and garnish with freshly chopped parsley and enjoy!
Crab linguine has very quickly become one of my absolute favourite pasta dishes, helped by the fact that it takes almost no time, is fresh, delicious and is super easy to put together. This recipe is virtually failsafe, perfect for a weekday dinner or lunch or both! 🙈 I’m almost certain you’re going to love it and it will make you very popular among family and friends. Also, if crab isn’t your thing, you could substitute with prawns or lobster – I’ve tried both and they’re pretty awesome. If you want to swap out the chillies for something a little more powerful, that works too – I’ve tried with scotch bonnet for a fiery kick and it was amazeballs.
If you get a chance to try this recipe (in its original form or an inspired version), I’d love to hear/see how it turned out! You can find me on Instagram, Pinterest, Facebook and Twitter, share your creation using the hashtag #chinnyskitchen.
Thank you for reading and Happy World Pasta Day! xo