Sunday, February 07, 2010

Crab Linguini (in twenty minutes)

Here’s a really simple recipe. Unless you want freshly picked crab meat - I used canned crab meat - you could bang this out of the kitchen and serve it to hungry guest piping hot in about 20 minutes. You could leave the anchovies out if you aren’t a fan or you don’t have them in your pantry, I used them because I love them and I had them at hand.

400g linguine
100ml olive oil
1/2 teaspoon chilli flakes
2 garlic cloves, finely chopped
3 anchovies
12 cherry tomatoes, halved
250 g cooked white crab meat
juice of half a lemon
a handful of parsley, chopped

1. Bring a large saucepan of well-salted water to the boil. Add the linguine and cook until al dente.
2. Prepare pasta sauce. Heat a large pan over medium heat and add oil, chilli flakes, garlic and anchovies. Saute until anchovies melt into oil and completely dissolve. Add tomatoes and sauté for 3 minutes. Add crab and sauté just to warm the crab through.
3. Toss pasta in cooked sauce. Add lemon juice, parsley, season to taste with salt and better and serve immediately.