Is there anything better than an indulgent, silky pasta dish? Here, Isaac Carew combines crab and chilli to create a clean-tasting but fiery dish.
“I nearly always choose linguine over spaghetti – sauces cling to linguine easily and you get more from every mouthful,” he writes in his debut cookbook, The Dirty Dishes.
Chilli crab linguine
Equipment
- Saucepan
- Frying pan
Ingredients
- sea salt
- olive oil
- 1 shallot finely chopped
- 2 garlic cloves chopped
- 1/2 medium red chilli sliced (see tip)
- 1 sprig of thyme leaves only
- 100 ml white wine
- 400 g chopped tomatoes
- 360 g linguine
- 100 g white crab meat
- 1 tbsp mascarpone
- 1/2 lemon juice
- a few chives finely chopped, to serve
Method
- Whack a saucepan of salted water on to boil. In the meantime, heat a medium frying pan over a low to medium heat, add a little olive oil and sauté the shallot and garlic until sweet and tender.
- Add the chilli to the pan, along with the thyme leaves and cook for a few minutes. Next add the white wine and cook over a medium heat for another minute or two until the sauce is reduced. Finally add the chopped tomatoes and simmer for five minutes.
- Chuck the linguine in the salted boiling water and cook until al dente. Retaining one to one-and-a-half ladles of the pasta water, strain the pasta and set aside.
- Add the crab meat and mascarpone to the sauce, then fold the sauce through the pasta, adding the reserved water. This will give extra gloss to the dish and a deeper taste. Finish with a little drizzle of olive oil, the lemon juice and a sprinkling of chives.
Nutrition
The Dirty Dishes: 100 Fast And Delicious Recipes by Isaac Carew, photography by Susan Bell, is published by Bluebird.
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