This crab linguine really is one of the quickest and easiest pasta dishes I know. It really ring true to the philosophy behind Italian cooking in where good, fresh ingredients don’t actually need a whole lot done to them. I heard someone, likely a TV chef, probably Nigella Lawson, say that French cooking show-off the chef but Italian cooking shows off the ingredients. I love a pasta dish where the sauce can be made in the time takes to boil the pasta. However, a lot of the time this involves chopping and preparing all the sauce ingredients before the pasta goes on to boil. This is different as you put on the pasta and prep and cook the sauce ingredients as you go, add the pasta once it’s cooked, stir and serve. So you can literally be eating something truly delicious 15 minutes after you get home. I guess the only small snag is that for me, and probably most people, crab meat is not a kitchen staple so you might need the foresight to buy some during your weekly shop-up in order to “spontaneously” whip this up.
The crab linguine below served 2 generously so scale up if needs be. If you’re scaling up by a lot, you might need to do the chopping before the pasta goes on.
- 300g dried linguine
- 1 small red chilli, finely sliced
- 3 cloves of garlic, finely sliced
- 1 tbsp olive oil
- 1 small bunch of basil leaves, coarsely chopped
- 140g cooked white crab meat
- 150ml white wine
- a pinch of salt and pepper
- Bring a large pot of salted water to the boil and add the linguine.
- Heat the olive oil in a frying pan over a medium high heat. Add the chilli and garlic and stir fry for 3 minutes.
- Add the crab meat and stir to break it up.
- Stir in the wine and add the basil, season with salt and pepper and allow to cook for another 2 minutes.
- Once the pasta is cooked, strain it and add it to the sauce.
- Stir to coat the pasta in the sauce and serve.