Creamily quick crab linguine
- Holly Bell - Recipes From a Normal Mum
- Jun 8, 2015
- 2 min read
Opening a tin automatically seems less effort than sorting through packets of fish from the fridge. It’s possibly more trouble to locate the tin opener but the mind works in funny ways. Knowing that the tinned crab will sit there happily for months, nay years, waiting for a dinner opportunity to present itself is part of the appeal.
This is both sweet from the crab meat and hot from the chilli, though tone down the heat if you prefer by replacing the flaked stuff with ½ teaspoon of mild chilli powder. Whatever you do make sure the crab is very well drained. Mushy crab is not a nice thing.
INGREDIENTS
200g dried linguine
2 tablespoons groundnut or sunflower oil
3 spring onions, finely sliced
2 garlic cloves, peeled and crushed
a punnet cherry tomatoes
1 tablespoon creme fraiche
170g tinned crab, drained well
1 teaspoon dried chilli flakes
a handful breadcrumbs, (optional)
a handful fresh flat-leaf parsley, roughly chopped, (optional)
METHOD
Cook the linguine according to the packet instructions, drain and set aside. Heat the oil in a large pan over a medium heat and add the spring onions, garlic and cherry tomatoes. Fry until the skin of the tomatoes start to split, around 2 minutes. Reduce the heat to low and add the crème fraîche, crab and chilli flakes and stir until well combined and warmed through. Add the cooked pasta, stir and heat for 1 minute.
If crunch is your thing then top the dish with some breadcrumbs and toast under the grill for 2–3 minutes, but it is equally good crunch-free. Scatter with some cooling flat-leaf parsley if you have any, and serve.
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