Dermot O'Leary's quick crab linguini recipe
This pasta dish can be prepared in minutes – for those occasions when you are just too tired to cook an elaborate meal but still want to serve something a little special with minimal effort.
Notes:
The beauty of this dish is that the pasta can be cooked beforehand, which is a great time-saver. If you like more – or less – heat, increase or reduce the amount of chilli puree.
Ingredients
- 175 g Dried linguini
- 2 tbsp Olive oil
- 0.25 tsp Chilli puree
- 0.5 tsp Garlic puree
- 250 g White crab meat
- 100 ml White wine
- 50 g Unsalted butter
- 1 pinch Salt and freshly ground black pepper
- 1 handful Fresh basil, to garnish
- 6.2 oz Dried linguini
- 2 tbsp Olive oil
- 0.25 tsp Chilli puree
- 0.5 tsp Garlic puree
- 8.8 oz White crab meat
- 3.5 fl oz White wine
- 1.8 oz Unsalted butter
- 1 pinch Salt and freshly ground black pepper
- 1 handful Fresh basil, to garnish
- 6.2 oz Dried linguini
- 2 tbsp Olive oil
- 0.25 tsp Chilli puree
- 0.5 tsp Garlic puree
- 8.8 oz White crab meat
- 0.4 cup White wine
- 1.8 oz Unsalted butter
- 1 pinch Salt and freshly ground black pepper
- 1 handful Fresh basil, to garnish
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Bring a large saucepan of water to the boil, add a good pinch of sea salt and a drizzle of olive oil. Add the linguini and cook for 10 minutes until just al dente, tender but firm to the bite. Drain in a colander and then refresh under cold running water - this will prevent the pasta from sticking. This can be done a good few hours before needed.
- Heat the oil in a large frying pan or wok and add the chilli and garlic purees. Add the crab meat, white wine, butter and seasoning and mix gently to combine. Add the cooked linguini and stir to heat through. Serve in a large pasta bowl with torn basil leaves sprinkled on top.
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