Crab Linguine with chilli and watercress
Ingredients
- 2 cloves garlic
- 1 scant tablespoon Maldon salt
- 1 large red chilli
- 200 grams white crab meat
- 100 grams brown crab meat
- 125 ml extra virgin olive oil
- zest and juice of 1 lemon
- 500 grams linguine
- 1 handful fresh parsley (chopped)
- 1 handful watercress (roughly torn)
Method
- Put a large pan of water on to boil for the pasta.
- In a large pestle and mortar pulverise the peeled garlic cloves with the salt, so that it makes a smooth paste. Then add the chopped and seeded chilli and crush again until you have a gloriously red-tinged mixture. Tip in the crab meat, breaking it up gently with a fork, and pour in the oil. Zest the lemon into the mortar and then add the juice.
- Using a fork, beat well to mix, and then you are ready to cook your pasta. So do so, and then drain the pasta and tip into a warmed serving bowl. Immediately pour over the crab sauce and toss the pasta about in it, then throw in the parsley and watercress and toss again.
