Crab linguine with basil, lemon and chilli
James Tannercontinues his tour of Cornwall for his Seaside Suppers series and today shows us how to use crab to make a tasty pasta dish.
Serves 4
Ingredients
100ml olive oilZest and juice of 1 ½ lemons4 red chillies (bird’s eye) finely chopped350g fresh linguine240g white crab meat25g (large handful) fresh basil leaves,tornCrushed sea salt and freshly ground blackpepper
Method
Put the olive oil, lemon zest and choppedchillies into a small pan and place over a gentle heat until they begin tosizzle. Remove from the heat and set aside.
Bring a large saucepan of salted water tothe boil. Add the linguine and cook according to the packet instructions (about7 minutes). Drain well, rinse with boiling water and set aside.
Tip the chilli and lemon oil into the panwith that the linguine was cooked in. Add the lemon juice and cook over a mediumheat until sizzling. Return the linguine and add the crab meat. Toss gently for1-2 minutes to warm the crab through.
Fold in the basil and season with crushedseal salt and freshly ground black pepper. Spoon into warm serving bowls.