Few things conjure up summertime feelings for me more than a big bowl of seafood pasta. I often think of crab linguine as the epitome of this kind of fare especially when accompanied with parsley, lemon juice and some chilli for added excitement. We’ve added white miso into this version for an added savoury moreishness. Extra chilli too please!
200g Dried Linguine
100g 50/50 Crab,
50g Unsalted Butter,
40g White Miso Paste,
1 Shallot, finely diced
A Small Garlic Clove, minced
1 Red Chilli, finely diced
Juice of 1 Lemon
Generous Pinch of Salt & Pepper
Parsley, finely chopped
TIP – The pasta sauce for this crab linguine comes together using the starchy pasta water which will emulsify the miso and butter to create a glossy sauce. This means you will be assembling the sauce whilst the pasta is cooking. The sauce takes no more than 5 minutes to come together so you want to start the sauce 5 minutes before the pasta is cooked until al dente.
Most dried pasta cooks in about 10 minutes, this means you want to start working on the sauce after about five minutes. Check according to the cooking instructions for your pasta.
Serve your crab linguine immediately with an extra sprinkle of chilli and a few leaves of parsley.