I make a few variations with tomatoes, some with fennel and all with fresh chilli and garlic but this is one of our favourites and the sauce is a simple amalgamation of the brown crab meat, a splash of white wine, lemon juice and then an egg at the very last second before serving.
The parsley pangritata acts as a beautiful seasoning and gives a contrasting texture - it's simple but works so well and is a great family meal.
The below serves four.
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| Crab and Asparagus Linguine with Parsley Pangritata |
Here's how:
- 1 slice of bread
- Handful walnuts
- 3 tbsp chopped parsley
- 2 cloves garlic
- 1 large dressed crab
- 1 garlic clove
- 1 red chilli
- 1/2 glass of white wine
- 1 lemon
- Drizzle of olive oil
- Handful of asparagus spears
- 1 egg
- 200g linguine
Firstly fill a large pot with water and bring to the boil for the pasta.
Pop the slice of bread into a toaster or under the grill and lightly toast, then place into a blender. Peel one of the cloves of garlic and pop in the blender too with the walnuts and about two thirds of the parsley then blitz. Once it has become a crumb texture, add to a dry pan on a low heat and toast slightly, turning it over to a very lightly browned colour, then remove from the heat and set aside.
Cook the pasta according to the pack - be careful not to overcook.
Finely slice the remaining garlic clove and the chilli and add to a further pan with a drizzle of oil on a medium heat.
Finely slice the asparagus and add to the pan.
Now scoop out all of the brown crab meat and add to the pan, mix slightly. It should cook down quite quickly and look like a bit of a paste, then add the wine and allow this to cook down completely.
While everything is cooking, crack an egg into a small bowl, season generously with salt and black pepper and mix well. Set aside.
Also roll the lemon under the palm of your hand and then cut in half, ready to squeeze the juice over the pasta shortly.
When the pasta is cooked, use a large serving spoon to move two spoonfuls of the pasta cooking water to the crab mixture. This will loosen the sauce and help it to stick to the pasta.
Now drain the linguine, and add to the crab sauce. Give a good stir and ensure all of the pasta is well coated with the mix.
Squeeze over the lemon and add the white crab meat and last spoonful of parsley, remove from the heat and stir through.
Then finally add the beaten egg and season one last time. Stir it through and dish up onto a serving bowl or platter, then finally scatter over the pangritata breadcrumb mixture. Enjoy!
A few other pasta dishes:
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