Linguini with Chili, Crab & Watercress
You can use frozen crab meat for this, but it's best to get a fishmonger to cook and pick out the meat for you. Don't let the fact that a pestle and mortar is indicated put you off. This is fabulously easy to make.
Loading ...April 8th, 2012
Servings
4Prep Time
20 minutesCook Time
15 minutesIngredients
- 2 cloves garlic
- 1/2 Cups extra virgin olive oil
- 1 teaspoon sea salt
- Juice and zest of 1 lemon
- 1 large red chili
- 500 gram linguine
- 2 pounds crab meat, to give you 200 g white meat and 100 g brown meat
- Handful fresh parsley, chopped
- Handful watercress leaves, roughly torn
Directions
Put a large pot of salted water on to boil for pasta.
In a large mortar and pestle pulverise peeled garlic cloves with salt, so that it makes a smooth paste. Then add chopped and seeded chilli and crush again until you have a gloriously red-tinged mixture.
Add crab meat, breaking it up gently with a fork, and pour in oil.
Zest lemon into the mortar and then add juice.
Using a fork, beat well to mix. Cook pasta, then drain and put in a warmed serving bowl.
Immediately pour over crab sauce and toss pasta. Throw in parsley and watercress and toss again.
