linguini with crab

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Cooking receipe to make linguini with crab under category General Recipes. You may find some video clips related to this receipe below.

linguini with crab

Linguine al granchio


river cafe cook book

2 large live male crabs about 23kg total weight

3 fresh red chilles seeded and finely chopped

3 handfuls flat leaf parsley finely chopped

juice of 4 lemons

3 garlic cloves peeled and ground to a paste with a little salt

250ml olive oil

500g linguine

sea salt and freshly ground black pepper

extra virgin olive oil

Get the fishmonger to kill the crabs for you.

In a saucepan large enough to hold both bring enough water to the boil to cover the crabs.

Boil gently for 20 minutes then remove from the water and leave to cool.

Remove the claws and legs.

Break the bodies open carefully.

Remove the brown meat from inside the shell and transfer along with any juices to a bowl. Remove the white meat from the claws and legs and add to the brown meat in the bowl.

Mix together.

Add the chilli and most of the chopped parsley the lemon juice and crushed garlic to the crab mixture.

Stir in the olive oil.

This sauce should be quite liquid.

Cook the linguine in a generous amount of boiling salted water then drain thoroughly.

Stir into the crab sauce but do not reheat.

Serve sprinkled with the remaining chopped parsley and a generous amount of extra virgin olive oil.

Serves 10

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