CRAB LINGUINE WITH CHILLI & PARSLEY
Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
- While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
- When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
- Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.
Nutrition Facts : Calories 546 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.06 milligram of sodium
EASY CRAB LINGUINE
Steps:
- Cook the pasta in boiling salted water until al dente.
- Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent.
- Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through.
- Drain pasta. Serve sauce over hot noodles.
Nutrition Facts : Calories 569 calories, Carbohydrate 81.7 g, Cholesterol 57.3 mg, Fat 15.9 g, Fiber 3.5 g, Protein 26.1 g, SaturatedFat 9.1 g, Sodium 915.3 mg, Sugar 15.7 g
LINGUINE CRAB
Provided by Food Network
Categories main-dish
Time 30m
Yield about 4 servings
Number Of Ingredients 8
Steps:
- Remove the tough, outer part and stalk of the fennel. Slice the bulb as finely as you can across the grain. Keep any of the green tops.
- Heat 2 tablespoons oil in a thick-bottomed pan, add the garlic, fennel seeds, and chilis and cook to soften. Add the crab, zest and lemon juice, and season. Stir through, just to heat up the crab.
- Cook the linguine in boiling salted water for 5 minutes, then add the fennel slices, and cook together until al dente. Drain the pasta, keeping a little of the water, and add to the crab mixture. Stir thoroughly to combine, adding a little of the reserved water to loosen the sauce, if necessary.
- Serve with olive oil.
CRAB LINGUINE
My husband loves this dish and can prepare this one himself! Got it out of an ad for Louis Kemp Seafood products. We have used imitation lobster and crab. I bet it would be awesome with shrimp.
Provided by Naner
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package direction.
- On low to medium heat, saute garlic and oregano in butter for 1 minute, stir frequently.
- Add tomatoes and stir 3 minutes.
- Add remaining ingredients, until cheese is melted.
- Serve sauce over hot cooked pasta.
CHILLI CRAB & CHERRY TOMATO LINGUINE
Transform storecupboard heroes such as canned crab and dried pasta into a delicious seafood supper in just 30 minutes
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan and boil the kettle for the pasta. Add the shallot to the oil and gently sizzle for 5 mins until soft. Add the garlic and chilli, and cook for another 1-2 mins.
- Tip the kettle of hot water into a large pan, add the pasta and cook following pack instructions. Meanwhile, add the dressed crab to the frying pan. Drain the tomatoes over a bowl and tip the juice into the pan. Add the sugar, cream (if using) and some seasoning. Bubble gently while the pasta cooks.
- Just before the pasta is finished, add the cherry tomatoes and crabmeat chunks to the pan, stir for 1-2 mins, then drain the pasta (reserve a little pasta water) and add this too. Cook everything for another min, adding a splash of pasta water if the sauce looks dry, then season to taste. Stir through the herbs, if you like, and serve.
Nutrition Facts : Calories 620 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 1.7 milligram of sodium
CRAB LINGUINE
Becky Moldenhauer of La Crescent, Minnesota lightened up the creamy sauce for this delicious seafood pasta dish after seeing it in a cookbook. "My entire family loves it," she notes. "In fact, they always ask for seconds."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. Meanwhile, in a small saucepan, bring broth to a boil; cook until reduced to 1/3 cup. Stir in milk and evaporated milk; return to a boil. Reduce heat; simmer until reduced to about 1-1/3 cups, stirring constantly. Remove from the heat. , In a skillet, melt 1 tablespoon butter; stir in flour until smooth. Gradually stir in milk mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add the crab, onion, lemon juice, salt and pepper; heat through. , Drain linguine; place in a serving bowl. Toss with Parmesan cheese and remaining butter. Add sauce and toss to coat.
Nutrition Facts :
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QUICK AND DELICIOUS CRAB LINGUINE - READY IN 20 MINUTES!
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- Prepare the linguine according to packet instructions – cooked till al dente. Rinse and set aside.
- Add the butter and a couple of tablespoons of olive oil to the wok and heat until the butter melts and starts to foam.
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