Spicy Crabmeat Linguine Recipe

Spicy Crabmeat Linguine

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  • 4 tbsp good olive oil
  • 4 cloves garlic, peeled and grated or finely minced
  • 2 small birds eye chillies (or about 2 tbsp dried chilli flakes)
  • 1/2 a lemon - zest finely grated, and juice squeezed and set aside
  • 200-300g crab meat, picked over for any bits of shell
  • 200g noodle pasta, such as linguine
  • 2 tbsp extra virgin olive oil
  • 1 tbsp chopped flat-leaf Italian parsley or coriander
  • *optional: 4 tbsp toasted pine nuts
  • sea salt & freshly ground black pepper

How to make Spicy Crabmeat Linguine

I know I've been away for a while! With the festivities and some traveling I've been doing/visitors I've had, I really haven't been cooking that much! But anyway, here's one of my favourite weeknight pasta dinners. 2 pots/pans, 1 pair of tongs, a knife and cutting board is really all you need - which means this dish isn't just really quick and simple to put together, it makes for a really quick clean-up after as well! By all means, please use fresh crab meat from a crab if you want - but I can't be bothered 'cos this is meant to be a quick dinner dish. If you're gonna use fresh crabs, make sure you buy live, active ones, and just steam them very quickly (about 5-10 minutes, depending on size) in salted water and then pull the meat from the shell and shred it to use as I've described. You can probably sub in the meat from 1-2 blue swimmer crabs for this dish. (Serves 2)
  1. Bring a large pot of water to the boil and salt it generously. (You should be using about 2 litres of water with about 20g of salt for the amount of pasta here.)
  2. Heat up the olive oil in a large-ish sauté pan over medium heat. (You're going to throw the noodles in here later, so make sure it's appropriately sized.) Add the minced/grated garlic and sauté for about 3 minutes or until very fragrant but not browned. Add in the chillies and cook for a further 1 minute. Tip the crabmeat in and cook, stirring, until the crabmeat is heated through and the garlic and chillies are evenly mixed with the crab meat (about 5 more minutes). Turn off the heat and stir in the lemon juice. Season to taste.
  3. Cook the noodles in the boiling salted water until al dente (probably about 7 minutes for dried linguine), and drain. When the noodles are almost done, return the sauté pan to high heat. Add the noodles to the sauté pan with about 1/3 cup of the cooking water, and toss, cooking until the liquid mostly evaporates.
  4. Check for seasoning, then turn off the heat. Add in the chopped parsley, lemon zest and extra virgin olive oil and toss once again so the seasonings are evenly mixed. The "sauce" should cling to the noodles.
  5. Divide between two warmed plates, and garnish with the toasted pine nuts, if using, and more parsley, if desired. Serve immediately.
Question from the Chef

“What's your favourite weeknight quickfix?”

  • yongfook
    yongfook says

    *gasp* rachel returns! i looove crab in pasta. my weeknight quick fix is much more simple and hobo-like. pasta with garlic, tomatoes, pesto and olive oil unceremoniously chucked in together and mixed about a bit.

  • rachel
    rachel says

    haha yeah.. Q3&4 of 2008 were a lot busier than I expected! I hope you try this one - I'm pretty sure you'll love it. :) And I'm sure a nice dollop of pesto on top of it all definitely wouldn't hurt!

  • theory
    theory says

    We missed you so. On weeknights, I've been poaching chicken breast a bit lately. I use a poaching broth of soy sauce, shaoxing, ginger, garlic, sugar and coriander root.

  • iconsam
    iconsam says

    *drool* I'm so making this... I also need a better camera and lighting setup because all my photos look like so much garbage compared to yours... :(

  • rachel
    rachel says

    hello boys :) theory - that sounds really healthy, light and delicious! some days the last thing you want is a really heavy, rich meal and that sounds just about perfect for those nights. sam - i hope you like it!! and you know, i've seen people take nicer photos with an iPhone cam than i can with my SLRs so don't fret. besides, your photos always make me really hungry!!

  • telliecoin
    telliecoin says

    rachel you're back with FOOODDD!! :D yay! moar food plz! oh btw.. i would like to inform you that I HAVE FOUND PANDAN. albeit slightly old pandan, but it worked. :D

  • PLapine
    PLapine says

    This looks like the perfect seafood pasta. It reminds me of something I had in cinque terra when I was in italy, though i think that dish had cream in it. This looks like a much lighter version, and i look forward to making it!

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