Crab Meat and Saffron Linguine

Recipe by Not Quite Nigella

This Crab Meat and Saffron Linguine recipe is tasty and fairly quick, I used canned crab meat and the Saffron Linguine I had brought from "Bliss In The Bush" and they sourced it from a Tamworth family business Bellata Gold .

Not Quite Nigella's version I have no doubt looked prettier, the girl just has skill and I believe she used fresh crab meat. However what my dish lacked in pretty, it made up for in taste and was just good old fashioned comfort food. We sat and ate large bowls of pasta rugged up in our winter warmers. This dish is great for the family but would also suit a dinner party or lunch.

Crab with Saffron Linguine
An original recipe by Not Quite Nigella

Ingredients: (serves 4)

•400g fresh linguine (I used a 375g packet of Bellata God Saffron Linguine)
•1 tbs olive oil
•400g raw crab meat
•1 garlic clove, thinly sliced ( I used a teaspoon of crushed garlic from a jar)
•2 tbs lemon juice
•1 tbs verjuice
•2-3 tbs finely grated parmesan
•250ml cream
•Salt & freshly ground pepper
•Chopped fresh parsley

Method:

1. Cook linguine in boiling salted water until al dente. Drain and keep warm.

2. Heat pan and add oil. Add crab meat and garlic, and cook for 3-4 mins until cooked but not browned.

3. Add lemon juice, verjuice or vinegar and the parmesan.

4. Pour in cream and reduce to sauce consistency. Add drained linguine to the sauce, season and serve topped with parsley.

TTCB Rating: /5