If you’ve ever been to Dermot OLearys restaurant, Fishy Fishy, on the beautiful Poole Quay, and wondered how you’d 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!
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 until 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.