Crab linguine

A quick and easy summery supper or starter, great with a chilled glass of white wine.

 

I served this at our first set of wine dinners with Grape & Grind matched with Masseria Pietrosa Verdeca 2009.

Serves 2

1/2 onion, diced

1/2 red chilli, finely chopped

1 clove of garlic, finely chopped

2 tbsp extra virgin olive oil

200g linguine

1/2 lemon, juiced

100g fresh white crab meat

salt and pepper

1 tsp fresh ginger, finely chopped

fresh flat leaf parsley, chives and/or basil

Heat a large pan of water until boiling, add a pinch of salt and a tsp of oil.

When the water is boiling, add the linguine and cook for 8 minutes until al dente.

Drain the linguine and set aside.

Sweat off the chopped onion, garlic, chilli and ginger in olive oil until softened.

Make sure the crab meat is free from shell etc. by picking through it with your fingers.

Add the linguine to the sautéed onion etc.

Add the lemon juice, crab meat, olive oil and parsley.

Season to taste.

Toss the linguine with the other ingredients to get an even distribution.

Serve in a warm bowl and drizzle with extra oil and a wedge of lemon if desired.

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