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.
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
○ 400g linguine
○ 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)
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