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Quick Crab Recipe


Delicious quick crab recipe with pasta, chilli and basil





This delicious quick crab recipe takes minutes to prepare and cook and is full of flavour. It has been kindly given to share with our readers of from the chefs at Fishy Fishy in Brighton.


Quick Crab, Chilli and Basil Linguini


Quick Crab Recipe


This tasty pasta dish can be prepared in minutes making it ideal for those occasions when you are just too tired to cook an elaborate meal but still want to serve something a little special with minimal effort.

This quick crab, chilli and basil linguini will serve two.





The Drummer Boy

The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.



Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.



Read the first three chapters for free on most devices.

















Ingredients

175 g dried linguini

2 tablespoons olive oil

Half a teaspoon chilli purée

Half a teaspoon garlic purée

250 g white crab meat

100 ml white wine

50 g unsalted butter

Salt and freshly ground black pepper

Fresh basil, to garnish


Instructions




1. Bring a large saucepan of water to the boil, add a good pinch of sea salt and a drizzle of olive oil. Add the linguini and cook for 10 minutes until just al dente, tender but still firm to the bite. Drain in a colander and then refresh under cold running water - this will prevent the pasta from sticking. This can be done a good few hours before needed.

2. Heat the oil in a large frying pan or wok and add the purées. Add the meat, white wine, butter and seasoning and mix gently to combine. Add the cooked linguini and stir to heat through.

Serve in a large pasta bowl with torn basil leaves sprinkled on top.

Note

The beauty is that the pasta can be cooked beforehand, which is a great time-saver. If you like more or less heat then increase or reduce the amount of chilli purée.

Read our review on the fish cooking book page.


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