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Crab linguine
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Jade Jones’ super-easy pasta dish makes a perfect quick supper for two – or double it for a fast family dinner
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Ingredients
- 200g Linguine
- Olive oil, for frying
- 1 banana Shallots, chopped
- 1 large clove Garlic, finely chopped
- 1 red chilli, chopped
- 1 large handful vine-ripened Cherry Tomatoes, halved
- 1 knob of Butter
- 75ml White wine
- 1 small handful flat leaf Parsley, finely chopped
- 1/2 lime, juice only
- 150g crab meat, white and brown meat
Method
1. Bring a large saucepan of salted water to the boil and cook the linguine until al dente. While the pasta is cooking, prepare the sauce.2. Heat a little olive oil in a large, heavy-based frying pan and cook the shallot, garlic and chilli for about 6 minutes or until softened.
3. Add the tomatoes to the shallots with a knob of butter and cook down until they start to soften.
4. Add the white wine and allow to reduce by half.
5. Stir in the parsley, lime juice and crabmeat and season to taste with salt and freshly ground black pepper.
6. When the pasta is cooked, drain it and add to the sauce. Toss to coat in the sauce and serve immediately.
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Latest Comment
Not bad, i used a whole fresh Cromer Crab, however, i think that you have to be careful with the brown meal, because it is so strong. Nice mid-week dish Another idea would be to add creme-fraise?