Recipe: Crab Linguine
…linguine, slicked in an unctuous dressing of olive oil, crushed fennel seeds, garlic, lemon, parsley and chilli with delicate flakes of sweet and salty crab stirred through…
You know those days when you don’t stop, from the moment you first haul yourself out from under your duvet and put your little tippy-toes on the cold, hard floor?
If the answer is yes, then you probably also know when those days turn into whole weeks. Each day blurs together into a series of stressful meetings at work, teething toddlers and endless housework. Wednesday dawns and you feel a little bit like weeping that it isn’t Friday yet… we’ve all been there right?
Well, this crab linguine is your light at the end of the tunnel. When Wednesday dawns and despair hits, then this is what you focus on to get you through.
You just gotta keep going till Friday evening, get the kids to bed, then crack open a bottle of well deserved wine and settle down, fork in hand, ready to slurp your way through a big plateful of linguine, slicked in an unctuous dressing of olive oil, crushed fennel seeds, garlic, lemon, parsley and chilli with delicate flakes of sweet and salty crab stirred through.
Suddenly that awful week seems like just a distant memory and before you know it you’ll be ready to do it all again…
Other Friday night treats to celebrate the arrival of another weekend 🙂
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- 200 g linguine
- 1/2 tsb maldon salt
- 1/2 tsp fennel seeds
- 3 tbs olive oil
- 1 red chilli, seeds removed and finely chopped
- 1 clove garlic, crushed
- Zest and juice of 1 lemon
- 1 tbs crème fraiche
- 100-150 g white and brown crab meat
- 1 tbs chopped parsley
- Cook your linguine according to the packet instructions
- Add the fennel seeds and salt to a pestle and mortar and crush until fine
- Heat the oil in a large frying pan and then add the crushed fennel seeds and salt
- Add the finely chopped chilli and sauté gently for a minute
- Add the crushed garlic and lemon zest and stirring gently, sauté for another minute
- Add the lemon juice and then stir in the crème fraiche
- Now stir in the crab meat and warm through
- Drain the linguine and then add the crab mix and toss about to ensure the linguine is completely coated
- Finally, mix in the chopped parsley
- Crab is pretty pricey so this one is definitely a bit of a treat - but I URGE you to give it a go! It will become a firm favourite.
- I've allowed between 100-150 g of crab meat - choose according to your purse strings...