Fresh crab pasta with chilli, herbs and lime juice

1 servings

Ingredients

Quantity Ingredient
500 grams Fresh linguini or tagliolini pasta
12 ounces Fresh crab meat; white and dark
½ Red chilli; finely chopped
2 Shallots; finely chopped
2 Cloves garlic; finely chopped
1 teaspoon Fresh ginger; finely chopped
Juice and zest of 1 lime
100 millilitres Muscat white wine
300 millilitres Fresh fish stock
300 millilitres Double cream
2 Tomatoes; seeded and diced
30 grams Fresh basil
30 grams Fresh flat leaf parsley
30 grams Fresh coriander
Virgin olive oil
Ground black pepper
Rock salt
Ground cumin powder

Directions

To make the sauce, sweat the onions, chilli and garlic in a saute pan with a little olive oil for about one minute.

Add the fish stock and wine and turn up the heat and rapidly reduce by half, while this is reducing cook the pasta in lots of rapidly boiling salted water. This should be about 2 minutes for fresh pasta or about 5-6 minutes for dried.

When the sauce is reduced add the cream and a pinch of cumin powder, bring back to the boil and simmer while you chop up all the fresh herbs.

Drain off the pasta and mix with a little olive oil, season well and using a carving fork roll up the pasta and place in the middle of the serving bowls.

To finish the sauce add the lime juice, fresh crab, all the herbs and the tomato dice. Season well and pour over the pasta.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes