Hands up who loves pasta..
*watches every arm in the Western World spring up*
Of course you do! It’s comforting, super-filling and is (usually) ridiculously easy to cook. Granted, without lashings of a tasty sauce your humble spaghetti doesn’t exactly ring all the taste alarms BUT I’ve recently been shown an easy way to get a light, flavoursome pasta dish without a zillion calories (sorry Mr Carbonara – it’s not you, it’s me).
Keeping it in the family..
A visit to my dad’s house – back in Worcestershire where I grew up – is always a foodie affair, as my step mum Rosalind is a brilliant cook. When Ros and my dad first got together I used to love heading over to share meals with them, and there would always be a homemade, scratch-cooked feast. Like me, Ros is big on using fresh ingredients and cooking with love for those you’re feeding.
We all love pasta in my family, so when I went to stay with them a few weeks ago I was so happy to sit down to a big bowl of it, and my step mum had come up trumps with her crab linguini. Instead of a gloopy, thick sauce, the pasta had been tossed in olive oil, lemon and fresh parsley, before being topped with fresh crab. The white and brown meat combined with the fresh flavours was just amazing, and on a sunny day it felt like the perfect end to a relaxing afternoon enjoying the spring warmth.
Having prised the recipe from her over a glass of wine, I tried it out at home on Ian the following week – unsurprisingly it went down a storm with my pasta-fiend of a fiancé. I tweaked it based on the ingredients I could remember, adding finely sliced mushrooms (another staple in our house) and a healthy dose of red chilli.
It didn’t last 5 minutes and we both had seconds, so I think it’s safe to assume it’s pretty good – plus it’s an ideal quick meal if you’re a busy bee. Let me know if you make it!
Chilli crab linguini
- Linguini pasta (2 portions)
- Fresh crab meat (1 crab)
- Red chilli
- Handful baby plum tomatoes
- Sliced mushrooms
- Olive oil
- Flat leaf parsley
- Handful of peas
- White wine
As the pasta is boiling combine olive oil, garlic, chilli, baby plum tomorrow’s and mushrooms and gently cook. Let everything soften slightly before turning off the heat and adding the peas and most of the crab. Drain pasta and add a splash of the liquid plus a glug of wine to the mixture, before reading the pasta. Gently fold in and with sprinkle freshly ground pepper, parsley and parmesan, and a little of the crab meat that’s left.