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Crab linguine
Serves 4 Starters and mains
Ingredients
- 300g linguine
- 3tbsp extra virgin olive oil
- 1 small fennel bulb, sliced then finely chopped
- 3 garlic cloves, finely chopped
- 1 bunch spring onions, trimmed and finely sliced
- 2tsp red chilli flakes
- zest 1 lemon
- prepared crab meat from 2 x 500g crabs
- 1 red chicory, finely sliced
- 1⁄2 Greek basil plant
- 1tbsp rinsed nonpareille capers
Method
For preparing the crab meat, please refer to our How to Cook a Crab guide.
Put the linguine on to cook in a large pan of boiling, well-salted water. It will take around 8 minutes and will be ready by the time the sauce is cooked.
Heat the oil in a wok and fry the fennel and garlic together for a few minutes. Add the spring onions and fry for a further 1 minute. Add the chilli flakes, lemon zest and mixed crab and stir well.
When the pasta is cooked, using tongs, lift the wok over to the pasta pan and lift the pasta with the water still clinging to it into the sauce. Add a small ladleful of the cooking water and toss in the red chicory, half the basil and the capers. Scatter with more basil and serve immediately.
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