Crab lin­guine with chilli and toma­toes

Australian Women’s Weekly NZ - - Contents -


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.

Crab lin­guine with chilli and toma­toes

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