Love dungeness crab, but don't want to spend a pretty penny on it? You can stretch your dollar by incorporating its tender meat in a toothsome pasta. This rustic meal, which comes from the cookbook of culinary show host and former model Sophie Dahl, combines crab with whole wheat linguine, cherry tomatoes, and chile pepper. I love how al dente linguine and a paste of garlic, chiles, and lemon zest highlight the crab's succulence and sweet flavor. Keep reading for the recipe.
- 1/2 cup cherry tomatoes
1 clove of garlic
1/2 red chile, deseeded and finely chopped
3 tablespoons olive oil
Juice and zest of 1 lemon
3/4 cup cooked fresh crab meat
6 ounces whole wheat or spelt linguine
Chopped fresh parsley, for garnish
- Cut the tomatoes and sprinkle them with a little sea salt.
- In a mortar and pestle, crush the garlic and chile into a red pulp. (If necessary, add a little sea salt to help grind the two together.)
- Mix in the olive oil, lemon juice, and zest. Add the crab to the mix if your mortar and pestle is big enough; if not, transfer everything to a slightly bigger bowl.
- Cook the pasta until it's al dente; drain, then pour the crab mixture and tomatoes over and sprinkle with parsley as desired.
- Main Dishes, Shellfish
- Serves 2