Donal Skehan's Pembrokeshire crab and courgette linguine
Donal’s visiting St Davids, the UK’s smallest city and he’s taking in the magnificent Cathedral before heading to the local seaweed & shellfish farm Car y Mor. After a day of exploring, Donal’s cooking up a delicious Pembrokeshire crab and courgette linguine.
Zesty crab and courgette linguine
Serves: 4
Ingredients
400g linguine
1 tbsp olive oil
30g unsalted butter
2 cloves garlic, finely sliced
1 red chilli, deseeded & finely chopped
Finely grated zest of a lemon and a good squeeze of juice
50g brown crab meat
2 courgettes, julienned or coarsely grated
200g white crab meat
3 tbsp finely chopped chervil or parsley
Sea salt and freshly ground pepper
Method
1. Bring a large pan of salted water to the boil then add the linguine and cook for 10-12 minutes or until al dente. Reserve a good cup full of the cooking liquid just before draining.
2. To make the sauce, heat the oil and butter in a pan and gently fry the garlic, chilli and lemon zest for a few minutes. Stir in the brown crab meat, then add the courgettes. Increase the heat and fry for a couple of minutes more.
3. Stir in the white crab meat and cook for 30 seconds then add 125ml of the pasta cooking water, season and stir to combine.
4. Add the drained pasta and toss in the sauce with a good squeeze of lemon juice. Season with salt and pepper and sprinkle over the chopped herbs.