Crab linguine is a deceptively simple pasta dish with a delicious sauce that has the classic pairing of the crab flavours with some chilli zing and aniseed sweetness of the tarragon.
Brown Crab Season
The native Brown Crab season (April – November) is now well underway with plenty of tasty crabs on our counter. For this recipe you can buy the brown and white meat from us ready picked or a whole crab that we cook in the shop for real freshness. (With a whole crab you can keep the shell to make a very tasty crab bisque.)
Preparation time for this dish will be about 5 minutes and allow a further 25 minutes for cooking time. The quantities below will serve four people
Ingredients For Crab Linguine
300g white crab meat from a brown crab from Walter Purkis & Sons
200g brown crab meat from a brown crab from Walter Purkis & Sons
50ml double cream
15 tarragon leaves, chopped, plus extra for garnish
Cooking Method For Crab Linguine
Bring a large pan of water to the boil with 1 tablespoon of salt, add the linguine and bring back to the boil, ensuring you stir the pasta every couple of minutes to stop it sticking together.
Meanwhile, melt half of the butter in a large pan and add the chillies followed by the white crab meat and cream. Shake to incorporate and then remove from the heat.
Once the linguine is cooked, drain (but reserve a cup of the cooking water). Stir the linguine into the crab and chilli mix, then return to a high heat.
Stir well to combine, then add the brown crab meat, remaining butter and the chopped tarragon. Toss and stir well to combine, adding a dash or 2 of the linguine cooking water to create a sauce that will coat the pasta.
Finish with some lemon juice, salt and pepper, plus more chilli if desired. Garnish with some shredded tarragon and serve right away.
This crab linguine recipe and photo is from FishIsTheDish give them a visit for some more fishy recipes