recipes

Zesty Crab & Courgette Linguine

June 24

A fresh tasty 15 minute seafood pasta that is spectacular eaten al fresco with a glass of chilled wine. Use a julienne peeler to make easy work of the courgette and toss through some rocket leaves if you fancy some additional peppery green bite.

Serves 4
15 mins

Method

1. Bring a large pan of salted water to the boil and add the linguine and cook for 10-12 minutes until al dente. Reserve a good cup full of the cooking liquid just before draining.
2. To make the sauce, heat the oil and butter in a pan and gently fry the garlic, chilli and lemon zest for a few minutes. Stir in the brown crab meat, add the courgette and increase the heat and fry for a couple of minutes more.
3. Stir in the white crab meat and cook for 30 seconds then add 125ml of the pasta cooking water, season and stir to combine.
4. Drain the pasta and toss in the sauce with a good squeeze of lemon juice. Season with salt & pepper and add the herbs.

14 oz linguine

1 tbsp olive oil

¼ stick unsalted butter

2 cloves garlic, finely sliced

1 red chilli, deseeded & finely chopped

Finely grated zest of a lemon and a good squeeze of juice

2 courgettes, julienned or coarsely grated

2 oz brown crab meat

7 oz white crab meat

3 tbsp finely chopped chervil or parsley

Sea salt and freshly ground pepper

400g linguine