Crab linguini

Method

1. Put a large pan of water on to boil for the pasta.

2. In a large pestle and mortar pulverise the peeled garlic cloves with the salt, so that it makes a smooth paste. Then add the chopped and seeded chilli and crush again until you have a gloriously red-tinged mixture.

3. Tip in the crab meat, breaking it up gently with a fork, and pour in the oil. Add the lemon zest to the mortar and then add the juice. Using a fork, beat well to mix

4. Cook your pasta, drain it and tip into a warmed serving bowl.

5. Immediately pour over the crab sauce and toss the pasta about in it, then throw in the parsley and watercress and toss again.

Cooks notes: You know, I'd eaten this a couple of times and made it myself (throwing in handfuls of peppery watercress as I did so) a few more before I realised it was, give or take, the River Café's recipe - by which I mean to say that although the amounts and full list of ingredients vary, it is an English seaside version of their fabulous original. I suppose that's how you know something's become a classic: it just seeps its way into the culinary language.

Crab is, I think, hugely underrated - so much better than lobster, and much cheaper. You can use frozen crab meat for this, but it's best to get a fishmonger to cook and pick out the meat for you.

Don't let the fact that a pestle and mortar is indicated put you off: this is fabulously easy to make.

Comments                        add a comment

I've tried this receipe with tuna instead of crab, and it works just as well, a very yummy garlicky dish (well it is the way i make it !)

Ingredients

2 garlic clove
1 tbsp Maldon sea salt
1 large red chilli
1.25kg Crab, undressed, to give you 200g white meat and 100g brown meat
125ml extra virgin olive oil
1 lemon, juice and zest
500g Linguine
1 handful Parsley, fresh, chopped
1 handful watercress leaves, roughly torn

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