Crab with Saffron Linguine
An original recipe by Not Quite Nigella
Ingredients (serves 4)
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400g/14ozs fresh linguine (I used a 200g packet of Motto's Saffron dried linguine)
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1 tbs olive oil
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400g/14ozs crab meat
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1 garlic clove, thinly sliced
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2 tbs lemon juice
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1 tbs verjuice or white wine vinegar
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2-3 tbs finely grated parmesan
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250ml/8.8flozs cream
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Salt & freshly ground pepper
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Chopped fresh parsley
Method
Step 1 - Cook linguine in boiling salted water until al dente. Drain and keep warm.
Step 2 - Heat pan and add oil. Add crab meat and garlic, and cook for 3-4 mins until cooked but not browned.
Step 3 - Add lemon juice, verjuice or vinegar and the parmesan.
Step 4 - Pour in cream and reduce to sauce consistency. Add drained linguine to the sauce, season and serve topped with parsley.
Step 5 - To make the pasta shape as pictured, twirl pasta around large carving fork and lay horizontally against plate and carefully slide off fork.
Adapted from Fresh Living - May 2005 , Page 49
Recipe by Andre & Sandy Shannon (My Restaurant Rules) and presentation hint from Heston Blumenthal's "In Search of Perfection".