Crab & King Prawn Linguine. Despite the nice weather and no problems with our supply boat sailing there are empty shelves in Jersey’s supermarkets. For those of you who live a long distance away there are supply chain problems. A couple of major UK operators have been hacked and as a result there has been a run on the shops. Fortunately, we have a fantastic number of local suppliers to call on and with a few store cupboard staples I made a delicious bowl of fabulous seafood pasta.
Today’s recipe is a staple of many of the Channel Island pubs and restaurants. Not just the ones I’ve worked in. The recipe has been a part of my working life for the last fifteen years. Crab linguine is also a hugely popular dinner party dish. I guess this is due to its relative simplicity and ease to cook but with a big impact on the table. The use of a stunning ingredient like local crab is also a good reason to make it. However, if you don’t have the luxury fresh crab on your doorstep the recipe works well with frozen crabmeat.
A little bit about Linguine Pasta
Pasta is a natural partner for seafood. Around the coastal regions of Italy there are lots of classic recipes such as Spaghetti alle vongole from the Veneto. From Puglia there is small pasta called Orecchiette. In Orecchiette ai Frutti di Mare it is served with seafood such as clams, mussels, and prawns. Linguine is thin, slightly flattened oval shaped noodles from Liguria. The shape makes it the perfect partner for coating sauces like pesto and in dishes such as the classic cacio e pepe.
FOOD AND DRINK PAIRING
My first recommendation to pair with my Crab and King Prawn Linguine is a classic pairing an Italian Pinot Grigio the clean, crisp wine with apple, pear, and lemon flavours would be perfect sat outside enjoying a long, lazy, lunch. Fruity Provencal Rosé refreshing with flavours of summer berries are another great combination. Zesty Continental style wheat beers would be my beer choice.
Crab & King Prawn Linguine
There are hundreds of recipes online for Crab Linguine, with or without prawns. As well as the crab, prawns, and linguini most recipes include white wine, garlic, olive oil, and parsley. The recipe may include cream or mascarpone for a creamy sauce. Other recipes have a tomato-based sauce or include chopped tomato. Quite often the dish is finished stirring in rocket at the end of cooking. My version is packed with flavour from the addition of delicious brown crab meat, wine and a kick of chilli.
Crab & King Prawn Linguine
Ingredients
- 450 gr dried Linguine
- 200 gr fresh Jersey White Crab Meat
- 200 gr fresh Jersey Brown Crab Meat
- 12 King Prawns peeled and de-veined, cut in half lengthwise
- 125 ml dry White Wine
- 100 ml quality Extra Virgin Olive Oil
- A small handful Flat Parsley washed, dried and chopped
- Juice half Large Lemon freshly squeezed
- 1 large clove Garlic peeled and finely chopped
- 1 Red Chilli finely chopped
- Sea salt and freshly ground Black Pepper
Instructions
- Cook the pasta in a large pan of boiling salted water following the manufacturer’s instructions until al dente.
- At the same time heat half of the olive oil in a large, heavy-bottomed frying pan and add the garlic and chilli. Soften without colouring for a couple minutes then add the prawns and cook for a couple more minutes stirring constantly.
- Add the wine, lemon juice, half of the chopped parsley, white and brown crab meat and season generously. Bring to a gentle simmer and thoroughly warm through.
- When the pasta is cooked, drain and return to the pan with the crab and prawn sauce, the remaining parsley and mix. Serve immediately in bowls.
Notes
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