Sunday, March 04, 2007

LINGUINE WITH CHILE, CRAB, AND Parsley

The idea for this recipe came from Nigella Lawson, but I've changed it so much that it no longer resembles her recipe. This is a nice recipe for summer or any quick supper.

Makes 4 servings

2 clove garlic, peeled and minced
1 1/2 tsp sea salt
1/2 tsp hot chile flakes
8 oz container precooked, homogenized crabmeat
1/3 cup extra-virgin olive oil
Juice and zest of 1 1/2 lemons
1 medium tomato, seeded and chopped
1//2 pound of linguine
Big Handful fresh parsley, chopped

Boil 5 quarts water. With a mortar and pestle, grind garlic, chili, and salt into a smooth paste (or mix in a bowl). Add crabmeat Pour in oil. Add lemon juice and zest. Beat with a fork. Boil pasta according to package directions until al dente and drain. Top with crab sauce and toss. Add parsley and tomato. Boil pasta according to package directions until al dente and drain. Toss with sauce. Taste and add more lemon juice or salt.

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