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| THE LIGHTHOUSE |
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you are here: Recipes | Crab Linguine Recipe |
Crab Linguine Recipe
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Crab Linguine
RECIPE BY WILLEM LUBBE
Executive Chef & Part-Owner, The Foundry
Ingredients
180g Alaskan Crab claws cut into 2cm pieces in half
200g par-cooked linguine
1 whole roasted red pepper
1 x spring onion sliced
Chopped red chillies (to taste)
Zest of 1 lemon (also to taste) and juice of the one lemon
½ teaspoon of freshly chopped garlic
50g butter
30ml Olive Oil
100ml white wine
2 pinches of chopped garlic
Salt and pepper to taste
How to:
1. Heat the olive oil and melt butter on medium flame
2. Add garlic, spring onion, chilli and roasted red pepper – simmer for a few seconds
3. Add the crab to the pan and cook for 20 seconds (It cooks very quickly!)
4. Throw in the white wine. Burn off the alcohol.
5. Simmer for 20 seconds longer
6. Add lemon zest – squeeze remaining juice from lemon
7. Add the linguine into the sauce and toss through
8. Ensure the pasta is warmed throughout
9. Season with salt and pepper (very NB!)
10. Serve in a pasta bowl
11. Garnish with micro herbs and shaved parmesan to taste
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| WEDDING INSPIRATION |
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