Saturday, August 21, 2010

Linguine with Chilli, Crab and Watercress

This recipe comes out of the Nigella Fresh Cookbook.  I did double the recipe so we would have plenty. Hey....nobody wants to be stingy when your having blue crab!


First you put garlic cloves, salt and a red chilli in your mortar.


Next you crush them all together with the pestle until you get a glorious pink tinged paste.







Next we added the juice and zest of a lemon.

We got the crabmeat at Gulfport our local fish market on May Avenue. It's a little pricey at $18.95 a pound but we fed 7 people with it and had some left over. It's also cheaper than the filet of Salmon we usually buy for Sunday night dinners.


You then mix in the crab and some olive oil. Then you add parsley and watercress. I couldn't find watercress so we subbed fresh spinach. It was a great substitute.



While I was making the pasta Jim was making homemade garlic parmesan breadsticks.




~Recipe Review~ I have to say this was a FABULOUS meal! I heard Jim mumble "amazing" under his breath as he ate it.

Linguine with Chili, Crab and Watercress





2 cloves garlic
1 scant tablespoon Maldon salt
1 large red chili
1.25kg undressed crab, to give you 200g white meat and 100g brown meat
125ml extra virgin olive oil
juice and zest of 1 lemon
500g linguine
Handful fresh parsley, chopped
Handful watercress leaves, roughly torn



1,Put a large pan of water on to boil for the pasta.
2.In a large pestle and mortar pulverise the peeled garlic cloves with the salt, so that it makes a smooth paste. Then add the chopped and seeded chili and crush again until you have a gloriously red-tinged mixture. Tip in the crab meat, breaking it up gently with a fork, and pour in the oil. Zest the lemon into the mortar and then add the juice.
3.Using a fork, beat well to mix, and then you are ready to cook your pasta. So do so, and then drain the pasta and tip into a warmed serving bowl. Immediately pour over the crab sauce and toss the pasta about in it, then throw in the parsley and watercress and toss again.
Serving Size : Serves 6 as a starter; 4 as a main course



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