Thursday, 19 July 2012
nigella lawson's crab linguine with chilli and lemon.
I wish I could say that I invented this delicious crab linguine recipe but alas it another of the lovely Nigella's.
With my fave combo ingredients of garlic, lemon, chilli, peppery leaves and of course seafood - I can't get enough of this dish. It's gorgeous as a main meal but any leftovers are amazing the next day served cold as a light lunch.
♥ 120g linguine
♥ 170g white crab meat
♥ Two garlic cloves, crushed and finely chopped
♥ One red chilli, sliced and deseeded
♥ Half a lemon lemon, juice and zest
♥ Sea salt and pepper
♥ 75ml good quality olive oil
♥ Rocket, to serve
I do get a bit frightened of de-seeding chillis and wash my hands every 3 minutes. but other than that this is such a simple recipe. In short, you boil the pasta whilst putting the rest of the ingredients together in a pestle and mortar, tossing them all together with the crab meat at the end.
I made it with white crab meat, not with a mixture of white and brown in Nigella's recipe. It is quite expensive at £2-£2.50 for a 170g tin but it's so worth it when you think about how much you might spend on this in a restaurant. I also used a mix of watercress and rocket but ended up using mainly rocket. It's becoming an addiction.
Click to try the crab linguine with chilli and watercress a la Nigella! Or try out my other seafood recipes here...