Cornish Crab Linguine
Here’s a sumptuous supper dish that takes minutes to prepare. Because Balans Soho Society is kind of fancy, we use hand-picked Cornish crab meat for this recipe and we use a crab claw for a garnish. Neither are obligatory unless you’re really looking to impress.
500g linguine (dried or fresh)
100g white crab meat
1 tbsp red chillies, deseeded and finely chopped
3 tsp spring onions, finely sliced
1 tsp garlic, minced
1 tbsp grated lemon zest
1 tbsp minced flat-leaf parsley
Maldon sea salt & freshly ground black pepper
1 tbsp extra-virgin olive oil
Flat-leaf parsley, finely chopped for garnish.
Lightly sauté the garlic, chilli, flat-leaf parsley, lemon zest and spring onions in the extra-virgin olive oil for 2-3 minutes and then add the crab meat. Season with Maldon sea salt and freshly ground pepper.
Add Maldon sea salt to a large pan of water and cook the pasta to guidelines on the pack.
Add the cooked linguine to the sauce and gently stir together.
Garnish your crab linguine with a crab claw and some finely chopped parsley.