Ginger and preserved lemon crab spaghetti recipe
This looks like a complicated recipe but it's actually easy to pull together for a midweek meal. The delicate citrus of the preserved lemons with the sweetness of the crab, peppered with flat-leaf parsley and heated up with chilli flakes, all wrapped up in the creamy crème fraîche is delicious.
Ingredients
- 500 g spaghetti or linguine
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 1 tbsp fresh ginger, peeled and grated
- 2 tsp chilli flakes
- 1 preserved lemon, diced
- 300 g cooked white crabmeat, flaked
- 50 ml crème fraîche
- 1 lemon, zest and juice
- 1 tbsp freshly chopped flat-leaf parsley
- 1 pinch each of sea salt and freshly ground black pepper
- 17.6 oz spaghetti or linguine
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 1 tbsp fresh ginger, peeled and grated
- 2 tsp chilli flakes
- 1 preserved lemon, diced
- 10.6 oz cooked white crabmeat, flaked
- 1.8 fl oz crème fraîche
- 1 lemon, zest and juice
- 1 tbsp freshly chopped flat-leaf parsley
- 1 pinch each of sea salt and freshly ground black pepper
- 17.6 oz spaghetti or linguine
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 1 tbsp fresh ginger, peeled and grated
- 2 tsp chilli flakes
- 1 preserved lemon, diced
- 10.6 oz cooked white crabmeat, flaked
- 0.2 cup crème fraîche
- 1 lemon, zest and juice
- 1 tbsp freshly chopped flat-leaf parsley
- 1 pinch each of sea salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Place the pasta in a large saucepan of salted boiling water. Stir for a minute, then cook according to the packet instructions until the pasta is al dente.
- Meanwhile, place a frying pan over a medium heat and pour in the oil. Stir in the garlic, ginger and chilli flakes and simmer for a minute, then mix in the preserved lemon.
- Add the crabmeat followed by the crème fraîche, season with salt and pepper and cook for 2 minutes.
- Drain the pasta and stir into the crab mixture. Add the lemon zest and juice and stir together.
- Transfer to a warmed serving dish and sprinkle over the parsley before serving.
This recipe is from Clodagh's Weeknight Kitchen: Easy & exciting dishes to liven up your recipe repertoire by Clodagh McKenna. Published by Kyle Books, £20.00. Photography by Dora Kazmierak.
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