Lemony Crab PastaYum
Every now and then, it’s important to treat yourself to a really nice plate of pasta. Is there any better treat after a long day?
I treated myself to this wonderful crab linguine after a long trip home from Copenhagen, Denmark (I know – poor me!). It’s not like I’d spent that whole weekend eating all manner of Danish delicacies and restaurant treats… (I had…). Still, a long day of travel requires a big bowl of comfort food once you’re back home – even better if it’s ready in about 20 minutes!
The parmesan on the top is optional. The basil is not. Fresh basil is one of life’s true pleasures. I have a lovely basil plant in our sitting room (it can’t handle the cold Irish weather too well so it lives inside with us!), and you’ll regularly find me nose deep in the poor plant. I can’t get enough of that basil-y smell!
I also strongly recommend that glass of wine with serving. That bit’s important. Crusty bread too for the nice bit of sauce left over at the end. Oooh delicious! Our Rustic White Loaf is perfect for that.
The type of pasta you want to use is up to you. I used fresh tagliatelle for a chunky pasta with a bit of bite that’s a fast cook. Using some creme fraiche instead of cream helps to keep things a little lighter too. This makes a lovely, light white wine sauce which complements the crab really well. If you like a bit of chilli with your crab, feel free to add some in when you’re cooking your onions! This sauce also works very very with smoked salmon, and other fish if there’s no fresh crab to hand.
Some fresh basil and a good squeeze of lemon on top makes for a perfect dish of pasta; light, fresh, and totally delicious.
- 150g cooked fresh crab meat (white and brown)
- Enough linguine for 2 people
- 3 tbsp. creme fraiche
- 2-3 tbsp. olive oil
- 1 tsp butter
- 1/2 white onion
- 3 cloves garlic, minced.
- 1 lemon
- A handful fresh basil
- 100ml white wine
- Parmesan or a vegetarian hard cheese, to garnish (optional)
- Heat the olive oil and a the butter in a pan over a medium heat.
- Dice the onion, and add it to the oil. Sauté the onion gently until it is soft and golden.
- Add the garlic to the pan, and cook briefly before pouring in the white wine.
- Allow the white wine to come to the boil, and reduce down to half its volume.
- Spoon in the creme fraiche, adding a drop of whole milk, or a few tablespoon of fish or vegetable stock to loosen up the sauce if it's too thick.
- Season the sauce with salt and pepper, and a good squeeze of lemon juice.
- Keep the sauce over a low heat while you bring a pot of salted water to the boil.
- Submerge the fresh pasta, and cook for approximately 3 minutes (or to the pack's specifications).
- Drain the pasta when it's cooked to slightly al dente.
- Just before adding the pasta to the sauce, add the fresh crab. Stir to fully incorporate into the sauce.
- Add the pasta to the pan, tossing it in the sauce to fully coat it.
- Serve with a garnish of torn basil, and a sprinkling of parmesan. And a nice big glass of the wine you didn't use when you were cooking!