Thanks to Giles Read more [...]
Thanks to Giles Babb & the BlueBell in Emsworth for this recipe.
This simple classic Italian dish is quick and easy to cook. It showcases fantastic local ingredients and is packed full of flavour. The recipe makes enough for four people.
- 500g linguine
- 4 tbsp rape seed oil (The cold pressed oil Company)
- 1 red chilli, deseeded and chopped (I like to leave seeds for extra kick)
- 2 crushed cloves of IOW garlic
- 1 onion finely chopped
- 1 whole cooked Selsey crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat (Available from Fresh from the boat, Emsworth or Something Fishy, Wittering.
- Small glass of white wine (If you wouldn’t drink it don’t cook with it)
- The juice of 1/2 lemon
- large handful flat-leaf parsley, finely chopped
- Cornish Sea Salt and freshly ground black pepper to taste
- Freshly grated Parmesan
- Cook the linguine in boiling salted water according to the packet instructions. Stir well occasionally so it doesn’t stick.
- While the pasta cooks, gently heat 3 tbsp of rape seed oil and add the onion, chilli and garlic in a pan large enough to hold all the pasta. Cook the onion, chilli and garlic, gently with out colour until soft, then turn up the heat and add the white wine. Simmer everything until the white wine is reduced by half. Then take off the heat and stir in the crabmeat, to make a thick sauce.
- Check the pasta is cooked, it should have a very slight bite. Once cooked drain and drizzle with some rapeseed oil (or if naughty knob of English butter, and season to taste)
- Add the pasta to the sauce and stir everything together really well, taste for seasoning, add the lemon juice and chopped parsley . Serve immediately twirled into pasta bowls and top with freshly grated Parmesan.
Enjoy with a glass of Fiano or Albariño both available from Hermitage Cellars.