Venitian crab linguini authentic recipe
Ingredients
- 300 g good quality dried linguine (10.5oz)
- 1 tablespoon olive oil
- 1 large clove garlic, crushed
- ½ cup dry white wine (125ml)
- 1 cup cherry tomatoes, chopped in half
- 1 tablespoon cream (optional) (notes)
- 1 teaspoon sea salt flakes
- ½ teaspoon freshly cracked pepper
- ¾ cup cooked crab meat (notes)
For best results, always weigh ingredients where a weight is provided
Instructions
- Place a saucepan of salted water over high heat and bring to the boil, then add your pasta.
- Place the oil and garlic to a frying pan over medium heat, stirring. Once the oil is hot, saute the garlic for about 1 minute but don't let it get too dark.
- Add the wine and turn the heat up to high. Let it bubble away for 2-3 minutes until the wine has almost totally evaporated.
- Add the cherry tomatoes and saute for about 2 minutes, then add the salt and pepper.
- Add 1/2 a cup of the pasta water followed by the cream and give it a good stir. Add the crab and stir until heated through (only about 30 seconds).
- By now the pasta should be al dente, so drain the water away and add the pasta to the sauce. Give it all a good mix, check the seasoning and serve.
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