Linguine with crab and cream (linguine alla polpa di granchio) recipe
serves
4
Linguine with crab and cream (linguine alla polpa di granchio)
“I always like to buy fresh crab meat when I am by the coast. The combination of a little dark meat with the white is superb and gives a richer texture and fuller
flavour than the white alone. The strength of the crab can then take the kick of chilli as well as the mellowing effect of the cream. Serve with dried pasta such as linguine or with fresh tagliatelle.” This is an edited extract from The Long & the Short of Pasta by Katie and Giancarlo Caldesi (Hardie Grant Books, RRP $34.99).
Ingredients (9)
- 2 tbs firmly packed flat-leaf parsley leaves, plus extra 1 tbs chopped flat-leaf parsley, leaves picked, chopped
- 1 garlic clove, peeled
- long red chilli, seeds removed (optional), halved lengthways
- 1/4 cup (60ml) extra virgin olive oil
- 15 cherry tomatoes, halved
- 400g picked crabmeat (from fishmongers)
- 100ml prosecco or white wine
- 1/3 cup (80ml) thickened cream
- 320g dried linguine
Method
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1.Place parsley leaves, garlic, chilli and a pinch of salt flakes on a chopping board and finely chop all together, then transfer to a bowl.
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2.Heat oil in a large frypan over low heat. Add chilli mixture and cook, stirring regularly, for 3 minutes or until garlic starts to soften. Add tomato and crab, and cook, stirring regularly, for 2 minutes or until tomato starts to soften. Increase heat to high, add wine and cook, stirring occasionally, for 1-2 minutes or until reduced slightly. Stir through cream. Remove from the heat and set aside.
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3.Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 2 tbs pasta cooking water. Add pasta and reserved cooking water to crab mixture, stirring until well combined. Stir through extra parsley. Divide among warm serving bowls and serve immediately.
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