Pesto and Halloumi Pancakes
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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 minsBring a large pot of salted water to the boil and cook the linguini according to the packet instructions.
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.
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.
Serve with fresh lemon slices, the remaining chopped red chilli and garnish with parsley.
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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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