Crab linguine with chilli and tomatoes
SERVES 4 AS A LIGHT MEAL PREP AND COOK TIME 20 MINUTES 3 slices stale bread
¼ cup (60ml) extra virgin olive oil ½ teaspoon sea salt flakes
4 cloves garlic, chopped finely
3 small fresh red chillies, sliced thinly 200g grape tomatoes, halved
200g uncooked crab meat
(see Julie’s tip)
375g dried linguine
2 teaspoons finely grated lemon rind ¼ cup (60ml) lemon juice ½ cup loosely packed fresh flat-leaf parsley
1 Tear the bread into coarse crumbs. Heat 2 tablespoons of the oil in a large, deep non-stick frying pan over medium-high heat. Add the breadcrumbs; cook, stirring constantly, for about 5 minutes or until crisp and golden. Drain crumbs on paper towel; sprinkle with sea salt while still hot.
2 Wipe out the pan. Heat the remaining oil in the same pan. Cook the garlic and chilli until soft and fragrant. Add the tomatoes and cook until just beginning to soften, about 1 minute. Remove from the heat and stir in the crab meat.
3 Meanwhile, cook the linguine in a large saucepan of boiling salted water until just tender. Test by removing a piece of linguine from the pan and biting into it. The pasta should be slightly resistant to the bite (al dente). Drain the linguine, reserving ½ cup of pasta cooking water. Add the pasta to the pan with the crab mixture. Add the rind, juice and ¼ cup of the pasta water; toss to combine. If the pasta needs loosening, add a little more of the pasta water. Season to taste.
4 Serve the pasta immediately, topped with the breadcrumbs and parsley. Not suitable to freeze or microwave.