La petite pain de miel

Transcription

1 CHILLI CRAB LINGUINE WITH SAMPHIRE La petite pain de INGREDIENTS 0 MINUTES 2 SERVINGS For 2 people: 100g fresh white crab meat 100g fresh brown crab meat 3 plump cloves garlic 1 red chilli pepper 90g samphire Extra virgin olive oil Lemon wedges to serve TAGS #chilli #crab #Garlic #italian #linguine #pasta #shellfish #supper 1

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5 0 0 1 Hi! Thanks for joining me in this recipe! It is a great, but very quick, recipe for a delicious supper dish for your someone special! First of all - set your table so you are ready to eat as soon as you have finished cooking - this is one dish that nee Put a couple of tablespoons of oil in the frying pan and set over a low heat. Half fill your pan with fresh cold water and start to heat over a medium/high heat. The samphire generally comes pre-washed but rinse before use if not. Using your fingers, pick off the narrow fronds from each 'branch' of samphire - you don't want any woody stems, just the young fronds. Leave to one side for now. 5

6 5 6 7 Peel and finely chop the garlic - set to one side. Put your frying pan on a med/high heat to warm the oil and increase the heat setting for your pan of water. Trim the stalk from your chilli pepper, slice lengthways and then scrape out the seeds. Cut a tiny piece of pepper off to taste - you need to j After I tasted my chilli pepper, I decided to use only half - so I finely chopped it and added it to the pile of chopped garlic Your water should be at a rolling ball by now - so now you need to add the linguine. Push it gradually, over two minutes or so, into the Ian so it is all covered by the water. Ensure the water stays at a gentle rolling boil. Your frying pan should now be at the right temperature fir you to start cooking the garlic and chilli. Add them to the oil and stir quickly to coat all the little chopped pieces. Keep an eye on them - and keep stirring! As soon as they start to look Add the brown crab meat and the samphire to the garlic chilli mix and put back over the heat. Stir gently until everything is combined - at this stage the mixture is quite thick and a little difficult to stir - this is fine - don't worry! 6

7 Once everything is mixed and heated through, take a ladle full of the water the pasta is cooking in and add half to the crab mixture - this loosens the sauce to allow it to coat the pasta. Add more water if needed - the sauce should still be fairly thick Stir thoroughly but gently - this should be much easier now :o) Add the white crab meat to the brown crab sauce and stir gently to combine. Turn the heat off under the frying pan, but leave it on the ring to use the residual heat Your pasta should be ready by now - drain in the colander and then add to the pan of crab sauce. Gently combine the pasta into the sauce, making sure all strands of linguine are coated evenly. Nearly there! Divide the crab linguine between two pasta dishes, garnish each plate with a 'branch' of samphire and a lemon wedge and serve immediately. This dish works well with a light Italian wine such as Pinot Grigio. Bon Appetit! 7