food drink
Gino D’Acampo’s recipe for
Linguine con granchio e limone Pasta with crab, fresh chilli and lemon zest
Serves
4
Ingredients 5 00g Linguine 1x450g dressed crab, including the shell 1 medium hot red chilli, deseeded and finely chopped 2 cloves of garlic, peeled and finely chopped Zest of 1 un-waxed lemon 3 tablespoons of freshly squeezed lemon juice 5 tablespoons extra virgin olive oil 3 tablespoons of freshly chopped flat leaves parsley Salt to taste
Preparation
1
U sing a tablespoon, scoop out the meat from the crab shell into a bowl and mix together the white and brown meat.
58 JUNE2011
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H eat the oil in a large frying pan and, on a low heat fry the garlic and chilli together for 30 seconds. A dd in the crab with the parsley, lemon juice and zest. Cook for 1 minute until the crab is heated through. Season with salt and set aside. I n a large saucepan, cook the pasta in the salted boiling water until al dente. “To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet”. O nce the pasta is cooked, drain and tip back into the same pan where you cooked it away from the heat. P our over the crab sauce and stir all together for 30 seconds allowing the flavours to combine properly. S erve immediately and please do not be tempted to serve it with grated cheese on top.
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