Crab linguine
Crab linguine uses both meats from the crab and each does a different job. The brown meat from the body is soft and rich, so it melts into a loose sauce, and the sweet white claw meat is folded in at the end to keep its flakes. Ask the counter for a cooked crab and we pick it for you free, keeping the two meats apart.
Ingredients
- 100g white crab meat
- 50g brown crab meat (ask the counter to pick a cooked crab, free, or buy picked meat)
- 200g linguine
- 1 red chilli, finely chopped
- 2 cloves garlic, sliced
- zest and juice of 1 lemon
- 3 tbsp olive oil
- a handful of parsley
- sea salt
Method
- Cook the linguine in well-salted water until just al dente. Save a cup of the pasta water before draining.
- Warm the oil gently with the garlic and chilli for 1 to 2 minutes, without letting them colour.
- Stir the brown meat into the oil with a splash of pasta water to make a loose sauce.
- Add the drained pasta, the white meat, the lemon zest and juice and the parsley. Loosen with more pasta water and warm through for 1 minute only, as hard boiling toughens the white meat.
- Season, add a little more lemon and serve. No cheese.
To serve: A green salad and bread for the plate. To drink, a crisp white such as Muscadet or a dry Italian white. A hen crab carries more brown meat, a cock crab more white claw meat.
Shop this recipe: brown crab and what is on the counter today. Cut to order at the counter, filleting free.
With the rest of the crab, make dressed crab.
