COOKING WITH THE CHARLES: Linguine with Bridlington crab, chilli and parsley

Linguine with Bridlington crab
Linguine with Bridlington crab

Linguine with Bridlington crab, chilli and parsley

We have a real passion for Italian cooking and a love for local produce, so this was a perfect first dish for us to share with you.

Betty, Dan and Jean have won their heat in the Big Family Cooking Showdown

Betty, Dan and Jean have won their heat in the Big Family Cooking Showdown

We are lucky to have some of the finest seafood in the country on our doorstep.

This is a simple dish that showcases Bridlington crab. It’s a real winner in our house especially on a warm summer’s evening

Ingredients

○ 400g linguine

Trry making it and send us your photos

Trry making it and send us your photos

○ 4 tbsp extra-virgin olive oil

○ 1-2 tsp chilli flakes

○ 2 garlic cloves, finely sliced

○ 1 whole dressed crab (roughly 100g brown meat 200g white meat. Always try to use a locally sourced crab, we use Arnold’s fisheries in town)

○ Dry white wine (75ml)

○ Squeeze of lemon

○ Large handful flat leaf parsley finely chopped (reserve a few to garnish)

Method

1. Bring a pan of salted water to the boil and add the pasta. Stir occasionally.

2. While the pasta cooks, heat 2 tbsp of olive oil with the chilli and garlic in a pan big enough to comfortably hold the pasta.

Cook the chilli and garlic gently until they start to sizzle, turn up the heat and add the wine.

Simmer everything for a few minutes until the wine reduces slightly. Then take off the heat and add the brown crabmeat, using a spatula or spoon to mash it into the olive oil to make a sauce.

3. Once the pasta is cooked, taste a strand – it should have a slight bite. Turn off the heat. Place the sauce on a very low heat and use a pair of tongs to lift the pasta from the water into the sauce.

4. Add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir well, adding a splash of the pasta water if it’s too thick.

Taste for seasoning, add a squeeze of lemon and serve immediately drizzled with the remaining oil and garnish with parsley

○ We hope you love this dish as much as we do, and if any of you do get the chance to give it a whirl, we would love to see some pictures. Tweet us your efforts @mrdancharles @mrsbettycharles and @bridfreepress