Angela Hartnett's Squid Ink with Crab and Chilli Linguine
- Published
The UK's most dynamic female chef thinks crab is an underrated ingredient. Here she shares her recipe for a tasty main course.
Serves
4
Ingredients
- 320g dried linguine
- 2 tbsp olive oil
- 1 clove of garlic,
- 4 spring onions,
- ½ tsp finely chopped
- fresh red chilli pepper
- 300g picked fresh white
- crab meat
- 25ml dry white wine
- 1 tbsp chopped fresh
- flat-leaf parsley
- Salt and black pepper
Method
Step 1: Bring a large pan of salted water to the boil and cook the linguine for 7–8 minutes, or according to packet instructions, until al dente.
Step 2: Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli pepper. Fry lightly without colouring for 1 minute. Stir in the crab meat and heat through for another minute.
Step 3: Add the wine to the pan and allow to bubble and reduce completely.
Step 4: Drain the linguine and add to the crab mixture. Stir in the parsley and toss everything together to coat evenly. Season to taste and serve immediately.