This is my 100th recipe on the blog. I’m really proud and grateful, thank you for subscribing, and as Julia Child used to say Bon Appétit!
I have had the crab linguine lots of times at Polpo restaurant in Nottinghill Gate with my friend Emily, we always order it and we are obsessed with it as it’s so good. I really wanted the recipe, however it isn’t in their cookbooks or online, so I have had to guess what it is. It took me six attempts before I got it right, that’s a lot of linguine and I’m now booking in to a health farm so I can do my jeans up again, however it was worth it. I really think Polpo have nailed it, and I hope you think I have too. The beauty of it is it only takes about twelve minutes to make and you can keep the ingredients in the store cupboard. Perfect for a stress free dinner party or just dinner for two. Ralph has just cooked and tasted it and he thinks that it is so easy and beyond amazing and you should definitely try it and everyone that has cooked this recipe has said it’s the best crab linguine they have ever had. Give it a try…
Serves 2 (double or triple the quantities for more people).
200g of linguine or spaghetti
170g tin of crab meat (drained which becomes 100g) or 100g of fresh white and/or brown crab meat
½ teaspoon of finely chopped red chilli or a pinch of dried chilli flakes
8 cherry tomatoes halved
A sprig of parsley finely chopped
2 tablespoons of fresh grated Parmesan
1 small clove of garlic minced
2-3 tablespoons of butter
Juice of half a lemon
Salt and pepper to taste
Cook the linguini according to the instructions on the packet, drain and leave to one side, reserving one tablespoon of the cooking water in a cup.
Meanwhile, put the butter in a large sauté pan and gently fry the tomatoes, chilli and garlic for about five minutes till starting to soften.
Add the crab and stir fry for a minute. Then add the lemon juice, salt and pepper, then the Parmesan.
Tip the linguini into the sauté pan with the tablespoon of cooking water and with two forks gently heat and stir the flavours through it. Check for seasoning again. When heated through remove and serve. Lovely with a green salad with my vinaigrette.