Monday, 14 March 2016

Shetland Crab and Tomato Linguine

A fantastic light, early summer recipe that highlights the wonderful flavours of the Shetland crab. Choose MSC certified sustainable seafood by looking for the blue MSC label.

Serves 2

  • 1 echalion shallot (the big ones) - very finely chopped
  • 1 small garlic clove - crushed, peeled and finely chopped
  • A large handful of little tomatoes - sliced in half
  • A small bunch of flat-leaved parsley, roughly chopped
  • A pack of MSC certified Shetland crab meat
  • A handful of dried linguine (don’t use fresh pasta for this dish).
  • Lemon - 2 wedges

  1. Put a large pan of water on to boil and add salt and a dash of olive oil. Add your linguine
  2. In a large pan, gently cook the shallots until they are starting to soften
  3. Add the garlic and the tomatoes and cook until starting to soften
  4. Take half a cup of water out of the pasta pan and reserve
  5. Drain the pasta and put it back in its pan with the brown crab meat, a dash of olive oil and half of the reserved water, stir well
  6. Tip your linguini into the pan with the shallots, garlic and tomatoes and stir in half of the white crab meat. You may need to loosen the mix a little with some of the remaining reserved pasta water
  7. Serve with the remaining white crab meat and the parsley scattered over the top, the wedge of lemon on the side and a good grind of black pepper.

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