Burnt but­ter, crab & chilli pasta

The Mail on Sunday - You - - Food Donna Hay -

SERVES 4 200g un­salted but­ter, chopped 1 long red chilli, thinly sliced 2 cloves gar­lic, thinly sliced 1 tsp lemon zest 400g cooked picked crab meat 300g fresh chilli lin­guine or plain lin­guine (see box, page 55) 1 tbsp lemon juice sea salt and cracked black pep­per baby sor­rel or mi­cro herbs, to serve

Place a large non­stick fry­ing pan over a high heat. Add the but­ter and cook for 2-3 min­utes or un­til it starts to foam. Add the chilli, gar­lic, lemon zest and crab and cook for 1 minute.

While the crab mix­ture is cook­ing, cook the pasta in a large saucepan of salted boil­ing wa­ter for 3 min­utes or un­til al dente (if us­ing dried, have your cooked pasta ready). Drain and add to the crab mix­ture. Add the lemon juice, salt and pep­per. Di­vide among bowls and sprin­kle with pep­per and sor­rel to serve.

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