Pesto and Halloumi Pancakes
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CRAB LINGUINI
August 28, 2024
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Try this zingy crab, lemon and chilli linguini in a creamy sauce and you’ll want to make it every night on repeat. Ready in under 15 minutes, it’s the perfect light summer dish.
CRAB LINGUINI
Serves: 4 Prep Time: 5 mins Prep Time: 10 mins Prep Time: 15 minsMethod
Step 1
Bring a large pot of salted water to the boil and cook the linguini according to the packet instructions.
Step 2
Meanwhile, in a wide, deep pan that will hold all the cooked pasta, melt the butter over a medium heat. Add the garlic and one chilli and cook for a couple of minutes before adding the cider. Add the cherry tomatoes and remove from the heat before stirring through the clotted cream until thoroughly combined and season generously.
Step 3
When the pasta is cooked al dente, add it to the creamy sauce, along with a little of the starchy water, reserving an extra cup in case the sauce needs loosening further. Gently stir through the crab meat and parsley and put a lid on for a couple of minutes for the linguini to absorb the flavours. If needed, add a little extra cooking water before serving.
Step 4
Serve with fresh lemon slices, the remaining chopped red chilli and garnish with parsley.
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Ingredients
300g Linguini
300g Fresh Crab Meat – white and brown
Splash of Dry Cider
25g Trewithen Dairy Salted Butter
75g Trewithen Dairy Cornish Clotted Cream
2 Red Chillies, deseeded and chopped
2 Garlic cloves, sliced
Handful of Cherry Tomatoes, halved
Handful of Parsley, chopped
Lemon, to serve
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