Crab Linguine
Ingredients
- 150 g - 200 g (dry weight) Linguine (or spaghetti / taglietelle)
- 1 tsp Olive oil
- 2 Spring onions
- 1 medium Red Chilli
- 200 g Cherry tomatoes
- 100 g White crab meat (fresh, not tinned)
- 1 lime Juice and finely grated zest
- Large handful Fresh coriander, roughly chopped
- To season Freshly ground black pepper
Accompaniment
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Description
A really fresh-tasting dish, and quick to make.
Method
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1
Put the pasta on to cook, as per packet instructions (usually 8 - 12 minutes in boiling water, salted if you like).
Deseed and slice the chilli. Trim and slice the spring onions and cut the tomatoes in half. Put the oil in a hot pan, then add the chilli and spring onion and cook for 2 minutes, stirring. Then add the tomatoes and cook for 4 - 5 minutes on a low heat until soft.
Drain the pasta, then return to the pan (heat off), stir in the crab and add the tomatoes, lime juice and zest, and coriander. Season with black pepper (I find it doesn't need salt, but add if to your liking) and serve.
Chef's Tips
Seafood and Eat it crab is hard to beat - not cheap, but you only need 100g for 2.
I have used lemon instead of lime once, as in the original recipe. It is fine, but I find lime is best - brilliant tang that goes so well with the coriander and chilli.
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