Summer is all about wonderful fresh ingredients and recipes that are easy to execute leaving time to relax in the company of family and friends. When autumn and winter sets in its kind of comforting cooking over a stove for longer periods of time, preparing chutneys, jams and stews but when the sun shines and the days are long you want to be out enjoying it.
A recipe which is super easy and has definitely got the mmmmmmmmmm factor is chilli crab linguine. I adore crab, its definitely up there amongst my favourite things to eat. Last summer I devoured a whole crab when we were in Cornwall. It took me 1 hour to eat. Seriously. I got really stuck in and was determined to get every last bit of crab out of its shell. A squeeze of fresh lemon and a cold crisp white wine, simple and yet heavenly. My kind of food.
Anyway back to chilli crab linguine.
Now don’t worry this recipe does NOT require you to dissect a fresh crab. Its far simpler than that.
Remember you want to impress with minimum effort.
You need to buy two 170g tins of white crab meat. You can prepare the crab, chopped garlic, chilli, coriander in advance and leave in the fridge until you are ready to cook the dish.
When you are ready to eat, bring the crab mixture out of the fridge whilst you boil the water for the linguine. When the pasta is cooking, heat some chilli oil in a pan and when the oil is hot place the crab mixture gently into the pan and bring the heat down and cook for a couple of minutes, stirring occasionally. As you bring the crab mixture off the heat squeeze the juice of one or two lemons, depending on how much of a lemon kick you want to give the dish, and a splash or two of olive oil.
Once the linguine is cooked, drain thoroughly and immediately pour the crab mixture over the linguine. I tend to then mix it all together so that the crab is evenly spread through all the pasta.
Serve immediately and season with black pepper and rock salt and wait for the mmmmmmmm reaction. It will happen, trust me.
As an alternative to coriander you can use flat leaf parsley, which is equally tasty. I have also tried this dish using chilli flakes instead of fresh chilli. Both are good, but I think the fresh chilli has the edge. I cook this dish for my children, but obviously omit the chilli and they love it.
I hope you do too.
Chilli Crab Linguine
dried linguine (see packet for amount per person)
2 x 170g tinned white crab meat
2 large red chilli, finely chopped
5 cloves of garlic, finely chopped
1 large bunch of coriander/cilantro, chopped
juice of 1 or 2 lemons
1 tbsp of chilli oil
2 tbsp of olive oil
rock salt and black pepper
1. Finely chop the garlic and chilli and chop less finely the coriander. Mix into the white crab meat and store in the fridge until you are ready to cook the dish.
2. Boil the water for the linguine and place in the pan. In a separate pan heat the chilli oil and then place the crab mixture in the pan and cook on a low heat for a couple of minutes, stirring occasionally.
3. As you take the crab mixture off the heat add the juice of one or two lemons and the olive oil.
4. Drain the linguine and then mix the crab mixture into the pasta thoroughly.
5. Serve and season with rock salt and black pepper.