Mmmm... Crab Linguine. This recipe promises a luxurious dining experience, serving four, and ready in under 15 minutes (excluding crab meat extraction). It’s important to note that this dish demands the freshest, top-quality ingredients. No element overpowers; each quantity meticulously measured to create a delightful balance. I love cooking with blue swimmer crabs from right here in SA, yet this recipe is suitable for all crab varieties, allowing you to choose your preference. Click here to purchase Fantasea-salt and add to all your seafood dishes!
Servings and total time
4 servings and ready in under 15 mins!
Ingredients
- 320g Linguine
- 1/2 cup Extra Virgin Olive Oil (evoo) - 1/4 cup for simmering in pan, 1/4 cup for drizzling onto the plated dishes
- 3 Blue Swimmer Crabs (about 200g meat), reserve 4 claws for garnish
- 1/4 cup chopped flat-leaf parsley, plus a teaspoon for garnish
- 2 Cloves garlic, finely diced
- 1/2 tsp Fantasea-salt
- 1/4 tsp Chilli flakes
- 1 Shallot
- Juice of half a Lemon + zest
- 1/4 cup White wine
- 1/4 cup Pasta water
Instructions
1. Cook linguine according to package instructions. Save 1/4 cup of pasta water.
2. Simmer shallot, garlic, and chilli in a pan with 1/4 cup evoo.
3. Add chilli flakes and stir in white wine, allowing it to reduce slightly.
4. Add lemon juice, lemon zest, Fantasea-salt and pasta water.
5. Once aromatic, add the crab meat and simmer over low heat. Alternatively, turn off until the pasta is cooked and ready.
6. Transfer the drained linguine to the pan, add in the parsley and toss well through the crab and sauce mixture.
7. Portion the meal evenly among four plates.
8. Garnish each dish with reserved crab claws, a sprinkle of parsley, and drizzle with remaining evoo.