Crab and Linguine
This is an easy, healthy and delicious dish, and there’s almost no need to say anything else. By easy I mean if you put a stop watch on, you can make this recipe in twelve minutes or less. Unless of course you opt for fun and let your kids help. They can tell all their friends that they made dinner, and it was awesome. This kind of dish will get the kids interested in food and demonstrate why certain flavors embrace each other. You have a classic combination of extra virgin olive oil, green onions, capers, anchovies, Italian parsley, and chili flakes mixed together for a timeless dressing that’s refined, sophisticated, and classy. Mixed with piping hot linguine and fresh white crab meat, you have a scrumptious meal. Happy cooking!
Crab and Linguine
Serves 4
Ingredients:
8 oz whole wheat linguine
3 tablespoons extra virgin olive oil
4 green onions, chopped
1 tablespoon capers
1 tablespoon anchovies, chopped
2 tablespoons Italian parsley, chopped
1 lemon, juice and zest of
¼ teaspoon red chili flakes
1 cup crab meat
Sea salt
Freshly ground black pepper
How to make:
Cook the pasta according to package instructions. While the pasta is cooking, move on to the next step while you wait.
Take a large bowl, add the oil, cappers, anchovies, parsley, lemon juice, zest, and chili flakes. Whisk all the ingredients together, and then fold in the crab meat. Mix well.
Drain the pasta, reserving a little cooking water. Tip the pasta into the bowl with the dressing. Combine together, taste and season if needed. Serve immediately in warm pasta bowls.
2 responses to “Crab & Linguine”
Easy, peasy, I like! However, can I use imitation crab meat, if I don’t have the real stuff hanging around? And will it taste just the same or hold up to the consistency as the real stuff – if I were to attempt this concoction of culinary delights? Thanx in advance – thanks for making me hungry and for reminding me that it’s lunch time! Ciao MB
Mary Beth yes you can use imitation crab meat but it will not taste the same as the original recipe – but it won’t be that bad also – enjoy