crab linguine is a favourite easy supper chez moi. i usually use tinned white crab meat which is makes the dish both affordable and a storecupboard option., i also think it’s a good tinned fish option – i buy sainsbury’s own which is, i think, very nice.
i’m actually amazed i haven’t blogged about this before given how often i make it (and how easy it is!). and the irony is that the crab linguine above isn’t even my usual recipe. it was delicious though so i’ll share it with both you and theresa at the food hunter’s guide to cuisine, as she is hosting this week’s presto pasta nights.
crab and cherry tomato linguine (serves 2)
linguine for two
170g tin of white crab meat in brine, drained
1 clove garlic, crushed
1 red chilli, deseeded and finely chopped,
juice and zest of a lemon
a handful of cherry tomatoes, halved
1 tablespoon flat leaf parsley, chopped
a large glug of olive oil
salt & pepper
cook your linguine.
meanwhile, in a bowl, mix together the other ingredients. season to taste and then toss this with the cooked linguine. serve with a green salad.