CRAB AND WHITE WINE LINGUINE

 

 

 

A REALLY QUICK AND EASY SUPPER

 

 

(Serves 4)|

INGREDIENTS

500g linguine

ooil

1 tsp butter

1 shallot fine diced

1 fat clove garlic grated

1 pinch grated nutmeg

1 lrg red chilli de seeded fine chopped

1 whole crab or fresh dressed crab

20 mussels cleaned (optional)

1/2 lemon juiced

100ml dry white wine

1 bunch flat leaf parsley

Salt and fresh ground black pepper

75ml double cream (optional)

 

Bring a large deep pan of seasoned water to the boil and cook the linguine, approx 10 minutes, meanwhile heat the ooil and butter in a frying pan, and gently soften the shallot and garlic for a few minutes. 

 

Add the white wine and mussels, reduce by half, remove the mussels and stir in some of the lemon juice, crab meat and chilli, season to taste, adjust with more lemon juice if needed and then add the flat leaf parsley, drain the linguine and toss in some ooil and season with a pinch of nutmeg, (optional).  Mix the linguine with the crab and serve with the mussels, sprinkle over some more flat leaf parsley and sliced red chilli and enjoy.

 

For a rich creamy version add the double cream at the same time as the crab meat and chilli.