Haven’t had much time to take part in Recipe Shed on Reluctant Housedad’s blog lately but when I saw the theme this week I couldn’t resist. It is “Flavours of the Sea”. When I was younger I refused to eat any type of fish, even fish fingers. Couldn’t stand the sight or smell of the stuff, much to my parents’ frustration. However, in my early twenties I moved to Italy and lived with someone who didn’t eat meat. This, plus some pretty delicious Italian food, tempted me into the world of fish and seafood to the point where I even tried raw prawns and sea urchins. Now, it is something I absolutely adore, especially shellfish. So my recipe is a dedication to italian food and is a mixture of inspiration from some pretty good dishes I’ve had there plus a tomato based sauce that I saw on a Carluccio programme the other day. Hope you like it!
Since this is my own invention I haven’t got any exact measurements for you but a bit extra here and there of any of them shouldn’t do any harm. My recipe is for 2 people so multiply as needed.
Linguine with Fresh Crab, Chili and Courgettes
Half packet of Linguine (dried or Fresh) – I use De Cecco
Fresh Crabmeat from 2 crabs – I buy dressed crabs which contain both the brown and the white meat. If you don’t like the brown meat just use more white but it does add some nice flavour to the sauce.
15/20 cherry tomatoes
Juice and rind of 1/2 a lemon
2 medium sized courgettes (zucchini)
1/2 a fresh red chili
splash of white wine and/or water
2 cloves of garlic
large handful of fresh basil
olive oil, salt and pepper
How to make it:
Put a large pan on for the salted boiling water for the pasta. In terms of timing start to cook the sauce of the dish just as you add the dried pasta. Both should take about 12 minutes.
Prepare all the sauce ingredients in advance.
Peel the 2 garlic cloves and squash them with the flat of a knife or your hand. They should stay whole but release the flavour. Chop all the tomatoes in half. For the courgette you want to make long, fine slice from top to toe. I use a potato peeler but you could use a mandolin if you are a bit fancy. Deseed and chop finely half a red chili (feel free to add more if you like it very hot or leave out entirely if you don’t like spice). Roughly tear up a large handful of fresh basil. Zest half a lemon and squeeze the juice.
In a large frying pan heat up about 2 tablespoons of olive oil. You want it fairly hot at this stage. Add the 2 garlic cloves and the cherry tomatoes. Watch out as the juice of the tomatoes make may it spit a fair bit. Cook at a medium/high heat for about 3 to 4 minutes, giving them a shake occasionally. Next add your chili and courgette and let cook for another 1 minute. At this point you need to add some liquid to the sauce so add a glug of dry white wine and a couple of tablespoons of water. (if you are not adding wine just add some more water). Add the lemon zest, juice and the fresh crab. Turn the heat down to low and let simmer for a few minutes. By this time your pasta should be cooked. Add your basil to the sauce. Season with salt and pepper to taste.
Drain your pasta, add this to the frying pan with the sauce and mix well. Taste and adjust for salt and pepper, if necessary. Serve with a few leaves of basil strewn on top and a little squeeze of lemon juice.
If you like asian flavours too you can switch the lemon for lime and the basil for coriander. Works pretty well too.
Would love to know if you make this recipe and if you found the instructions ok.
Also, check out the other tasty contributions on Reluctanthousedad’s blog. Enjoy!