Crab and Garlic Linguine
Local British crab is in season from April until around November, and its fresh sweetness is the perfect foil to some gutsy garlic and chilli. Whilst the brown crab meat is packed with flavour, the white meat from the claws is both succulent and attractive, so try and use a mixture of both in this dish. Fresh crab is usually available in the refrigerated aisles of supermarkets, or on the Isle of Wight try Captain Stan's fishmongers in Bembridge, Ventnor Haven Fishery or directly from a friendly fisherman!
Ingredients for 4 people
- 1 tablespoon olive oil or rapeseed oil - plus more to serve.
- 2 fat cloves of garlic, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 teaspoon of fennel seeds, optional (adds a touch of aniseed flavour)
- 1 lemon, zested and juiced
- 200-300g mixed crab meat, both brown and white
- 15g fresh parsley, chopped
- linguine for 4 (approx 400g raw pasta)
- Cook the pasta according to the packet instructions, in a large pan of salted water.
- Meanwhile, heat the olive oil in a wide pan or wok and gently fry the chopped garlic, chilli, and fennel seeds if using, being careful not to burn the garlic. When softened, add the lemon zest and juice, then stir in the brown crab meat and take the pan off the heat.
- Reserve a cup of the pasta cooking water and drain the linguine.
- Stir the garlicky sauce through the pasta, adding some of the reserved water if the linguine seems dry and sticky.
- Divide between warmed bowls and top each portion with some white crab meat, a drizzle of olive oil and some chopped parsley.
- Delicious served with steamed samphire if you can find some.