Crab, pasta, garlic, arugula/rocket, olive oil, chilli, lemon.....I've sold you haven't I? We all know I love pasta. And I can honestly say I love this crab pasta dish!
I know I use love a lot on the blog. Love, lovely and delicious are words that appear far more often than is normal! My Dad pointed it out to me and since then, every time I write the word lovely I wonder if I should reach for a thesaurus.
If I hit the thesaurus hard I could start using words like:
- delightful
- scrumptious (I love this word!!! How I have never thought to use it before is beyond me!!!)
- luscious
- heavenly
- toothsome
- mouthwatering
- delectable
- divine
- exquisite
- ambrosial
- pulchritudinous - I had to look this up! It means physically beautiful; comely
Other than scrumptious, which I am going to use a lot from now on in! I wasn't convinced by them. Can you imagine being sat eating a meal and someone saying "This chicken dish is really toothsome" Can you? Honestly? No me neither.
When I am writing I use the word lovely mostly because if I was sat eating with you that is what I would say. Either "ooooh this is lovely" or "ooooh this is gorgeous" probably followed closely by "no you can't have any it is all mine!!!!" 😉 Actually I am a very good food sharer.
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So today I am sharing this scrumptious (loving it!!!) pasta recipe with you. It really is scrumptious, not only that, it is elegant and so easy to make. The 'sauce' is made in the time it takes for the pasta to cook, making it perfect for last minute suppers, or serving up to guest when you don't want to spend all night in the kitchen. Serve some olives, sliced mozzarella and sun-dried tomatoes to start, add a garlic and rosemary pizza and a bottle of prosecco and you have yourself an instant dinner party!
When they are available I use local crabs, Mark is great at catching them! You could use fresh crab meat from the fishmongers or catch and cook your own crabs up for this recipe.
If you can't get hold of fresh then try the packets of pre-prepared crab that you can buy in the grocery store. Ideally you want a chunky crab meat, rather than shredded meat, this will ensure the dish doesn't feel too grainy in your mouth.
Get the Recipe
Crab and Rocket Linguine
Ingredients
- 1 tablespoon salt
- 9 oz linguine
- 1 garlic clove
- large pinch of salt
- 4 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 red chilli
- 4 oz white crab meat lump crap meat
- 1 handful baby arugula/rocket
Instructions
- Bring a large pan of water to a rolling boil and add salt.Push the linguine into the boiling water, give it a quick stir and cook for 1 minute less than the packet instructions.1 tablespoon salt9 oz linguine
- Meanwhile use the back of a knife to crush the garlic and salt together.1 garlic clovelarge pinch of salt
- Pour the olive oil into a small bowl and add the crushed garlic.4 tablespoons olive oil
- Deseed and chop the chilli and add this to the oil mixture.1 red chilli
- Pour in the lemon juice and stir well.1 teaspoon lemon juice
- When the pasta is cooked, reserve a cup of the pasta cooking liquid and then drain the linguine.
- Turn the heat down as low as it will go and put the pasta back into the pan.
- Pour in the olive oil mixture and ¼ cup of cooking water.
- Stir well then add the crab meat and arugula/rocket.4 oz white crab meat1 handful baby arugula/rocket
- If the dish seems too dry add another splash of cooking water.
- Allow to gently heat through and serve immediately.
Nutrition
Nutrition is per serving
Thalia @ butter and brioche says
I definitely am craving a good bowlful of pasta after seeing this post. I can't say that I eat crab often - but it's something I have to get my hands on now!
Claire McEwen says
A big bowlful of pasta is always a good idea Thalia.
I hope you enjoy it.
We are lucky to get beautiful local fresh crabs, but we still don't eat this as often as I would like.