February 26, 2013 by dgarnett2013
Crab Linguini: River Cafe Cook Book (Blue) by Rose Gray and Ruthie Rogers
Serves 2 – 4
- I large crab
- 1 fresh red chilli, seeded and finely chopped
- 1 large handful of parsley, finely chopped
- Juice of 1 -2 lemons
- 1 large garlic clove, peeled and ground to a paste with a little salt
- 100ml olive oil
- Salt and pepper
- Extra virgin olive oil
In a large saucepan, bring enough water to the boil to cover the crab. Boil gently for 20 mins, then remove from the water and leave to cool.
Remove the claws and legs. Break the bodies open carefully. Remove the brown meat from inside the shell and transfer with any juices to a bowl. Remove the white meat from the claws and legs and add to the brown meat in the bowl. Mix together.
Add, to the crab, the chilli and most of the chopped parsley, the lemon juice and crushed garlic. Stir in the olive oil. The sauce should be quite liquid.
Cook the linguine in generous amounts of boiling salted water, then drain thoroughly. Stir into the crab sauce, but do not reheat. Serve sprinkled with the remaining chopped parsley and a generous amount of extra virgin olive oil.
A blurry Charlie looking at his sister.