Fishy Fishys quick crab, chilli and basil linguini

19 July 2011 No Comments

If youve ever been to Dermot OLearys restaurant, Fishy Fishy, on the beautiful Poole Quay, and wondered how youd make such tasty food at home, then this recipe might just be right up your street. Its a quick crab, chilli and basil linguini and its straight out of the Fishy Fishy cook book. Enjoy!

Quick Crab, chilli and basil linguini

175 g dried linguini

2 tablespoons olive oil

¼ teaspoon chilli puree

½ teaspoon garlic puree

250 g white crab meat

100 ml white wine

50 g unsalted butter

Salt and freshly ground black pepper

Fresh basil, to garnish

 

This pasta dish can be prepared in minutes – for those occasions when you are just too tired to cook an elaborate meal but still want to serve something a little special with minimal effort.

1. Bring a large saucepan of water to the boil, add a good pinch of sea salt and a drizzle of olive oil. Add the linguini and cook for 10 minutes untiFishy Fishyl just al dente, tender but firm to the bite. Drain in a colander and then refresh under cold running water – this will prevent the pasta from sticking. This can be done a good few hours before needed.

2. Heat the oil in a large frying pan or wok and add the chilli and garlic purees. Add the crab meat, white wine, butter and seasoning and mix gently to combine. Add the cooked linguini and stir to heat through. Serve in a large pasta bowl with torn basil leaves sprinkled on top.

Note: The beauty of this dish is that the pasta can be cooked beforehand, which is a great time-saver. If you like more – or less – heat, increase or reduce the amount of chilli puree.

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